Gravy:

1/2 lb. bulk breakfast pork sausage, crumbled in medium size chunks
2 tbsp. chopped onion
3 tbsp. flour
2 c. hot milk
salt and pepper to taste

Preheat oven to 500°F.

Cook sausage and onion in skillet until sausage is done and onion is clear. Remove sausage and onion. Drain off all grease except for 2 tablespoons. Stir in the flour and cook, stirring constantly, until medium brown in color. Add hot milk, stirring constantly, and cook until thick. Stir in sausage and onion. Taste gravy and season with salt and pepper (tasting until you get it to your liking).

Biscuits:

1 c. plus 2 tbsp. flour
1/2 tsp. salt
2 tbsp. Crisco shortening
1/2 c. buttermilk
1 tsp. baking powder
1/4 tsp. baking soda
1 tbsp. shortening (for skillet)

Mix dry ingredients. Using a fork or pastry blender, blend in 2 tablespoons shortening until mixture is grainy. Using a fork, stir in buttermilk just until the dough is sticky. Do not overmix. Place dough on a floured board (surface) and knead a few times. Pat or roll out the dough to about 1/2-inch thick. Cut with a floured biscuit cutter or glass dipped in flour.

Using a cast-iron skillet (if you have one), melt 1 tablespoon butter in skillet. Take each piece of biscuit dough and place in skillet and turn over so both sides are coated with the melted shortening.

Bake in 500°F oven for about 10 minutes (until nicely browned).