Buttermilk Biscuits and Easy Sausage Gravy

Buttermilk Biscuits

2 Cups self rising flour

1/4 cup shortening

1/4 teaspoon baking soda

3/4 -1 cup butter milk

2	cups Gold Medal® self-rising flour
1/4	cup shortening
3/4	cup milk

1. 1 Heat oven to 450°F. Lightly grease cookie sheet with shortening or cooking spray. Mix flour and baking soda in large bowl. Cut in shortening, using pastry blender until mixture resembles coarse crumbs. Add buttermilk; stir with fork until soft dough forms and mixture begins to pull away from sides of bowl.
2. 2 On lightly floured surface, knead dough just until smooth. Roll out dough to 1/2-inch thickness. Cut with floured 2-inch round cutter. Place biscuits with sides touching on cookie sheet.
3. 3 Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

Sausage Gravy

1 pound breakfast sausage

1/4 cup flour

1can evaporated milk + 1 can of water (or more to make desired amount)

Salt & black pepper to taste

Crumble and cook sausage in large skillet over medium heat until browned. Stir in flour until dissolved. Gradually stir in milk mixture. Cook gravy until thick and bubbly. Season with salt and pepper. Serve hot over biscuits. Refrigerate leftovers.