DROP BISCUITS:

1 c. flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1/4 c. (1 stick) butter
3/4 c. milk (may need more)

Preheat oven to 400°F.

Sift dry ingredients into mixing bowl. Cut butter into flour mixture until mixture looks like "meal". Stir in milk. (If dough does not seem pliable, add 2 tablespoons more milk to make soft dough.)

Mix lightly (too much handling makes tough biscuits.)

On ungreased cookie sheet drop from teaspoon 1 inch or 2 inch biscuits 1/2 inch apart.

Bake 1 inch - 8 minutes or until golden brown - yields 20.

Bake 2 inch - 10 minutes or until golden brown - yields 10.

Quadruple recipe when baking biscuits for freezing. Decrease baking time by 2 minutes (do not brown). Cool, freeze on cookie sheet, then place in freezer bags.

SAUSAGE GRAVY:

Brown 1 pound mild pork sausage (broken up). Drain well on paper towels.

Add to browned pork sausage:

3-4 tbsp. flour
1 pkg. Lipton's Onion soup
3 c. water

Simmer until desired thickness. If gravy is too thick, add a little milk, cream or water. If gravy is too thin, thicken with a tablespoon of flour. Simmer until the gravy no longer tastes of raw flour (at least 10 minutes).