Originally Posted by icklemiss21
I still think gravy for breakfast is weird
You've never been down Kentucky way have you
Here, every breakfast except waffles is served with biscuits and gravy, unless you request toast or some other such weird replacement
Put 2 cups of Martha White (or White Lily) flour in a large mixing bowl. Add 1 handful of hog lard (if you are over 5'8, subtract 1 finger from a handful). Cut the lard into the flour, then add milk, no set amount, just till it looks right (I don't know, thats just what my grandma said, you'll get the hang of it after a few times). Mix until all ingredients are moistened, then kneed the dough until it feels right (see adding milk). Dump onto flat floured surface, sprinkle with flour, roll out to about 1/2 inch thick, then cut with biscuit cutter...this mix should give you 5 or 6 biscuits the size of Mercedes hubcaps.
Put 2 tablespoons of lard into hot iron skillet (Lodge or Griswold, none of that Martha Stewart counterfeit stuff), and brown 1/4 lb of sausage, either patties or loose, it's up ta' you. If you want to leave the sausage in the gravy, crumble it and leave it loose in the skillet. When the sausage is done, drop 3 tablespoons of flour into the grease and stir, it will dissolve into a thick brownish white paste, then add milk quickly before the flour burns (yep, till it looks right). Keep over heat and stir until it forms a gravy, usually about a minute.
Pile a little of everything onto a plate and cover with gravy. What you will have is somewhere between "mountain of sin" and "heart attack on a plate"....but it's some good stuff