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Can you make biscuits already? Think that is the hardest part for some.
I do the gravy as:
Fry up some bulk sausage (1/2 to a pound), drain off all but about 2 tablespoons of fat (leaving sausage in pan), add in 2 tablespoons of flour. Keep stirring it around until all the flour is well coated in the fat and then about 2 more minutes. Stir in 1 cup of cold milk, keep stirring until it comes to a boil. Lower heat and simmer 1 minute longer. While it simmers during its final minute add in a bunch of black pepper. Taste it before you add in any salt since the sausage can have a bit already. - can easily double, triple, etc. or adjust sausage amount.
Pour over split biscuits.
When making biscuits I am one that does use actual lard along with some butter. I could use all lard but I like butter flavor. I do not however like shortening really, nor all butter.
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