Ingredients

• 1 pound sage flavored ground breakfast sausage
• 2 tablespoons finely chopped onion
• 1 tablespoon all-purpose flour
• 1 cup milk
• 0.5 teaspoons poultry seasoning
• 0.5 teaspoons ground nutmeg
• 0.25 teaspoons salt
• 1 dash Worcestershire sauce
• 1 dash hot pepper sauce
• 2 packages active dry yeast
• 0.25 cups warm water , 110 degrees F/45 degrees C
• 2 cups warm buttermilk , 105 to 115 degrees F/43 to 46 degrees C
• 5 cups all-purpose flour
• 0.33 cups white sugar
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 tablespoon salt
• 1 cup shortening
• 2 tablespoons butter , melted

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 To make the gravy: Crumble sausage in skillet and cook over medium-low heat. Add onion and cook until tender; drain. Stir in flour, a little at a time, for about 6 minutes or until bubbly and golden. Stir in milk, nutmeg, poultry seasoning, salt, Worcestershire sauce, hot pepper sauce and cook until thick.
3. 3 To make biscuits: Dissolve yeast in warm water; let stand 5 minutes. Stir in buttermilk and set aside. In a large bowl, combine flour, sugar, baking powder, soda and salt. Cut in shortening with pastry blender until looks like coarse meal. Stir in yeast-buttermilk mix and mix well. Turn out onto lightly floured surface and knead gently 3 to 4 times. Roll out flat to 1/2 inch and cut with 2 1/2 inch biscuit cutter. Place on lightly greased baking sheet and cover. Let rise in warm place 1 1/2 hrs.
4. 4 Bake in preheated oven for 8 to 10 minutes, until golden. Remove from oven and brush tops with melted butter.

Nutrition per serving