1-1/2 Pounds Bulk Sausage
4 TBS Butter
4 TBS Flour
4 Cups Milk
Several turns of a Pepper Grinder to taste
2 tsp Dried Sage
For the Biscuits
3 Cups Flour
3/4 Cup Freshly Grated Parmesan Cheese
1-1/2 tsp Baking Powder
1-1/2 tsp Baking Soda
2 TBS Sugar
1 big Pinch Salt
1-1/2 Cup Buttermilk
Plus another 1/4 Cup Buttermilk
Several more turns of a Pepper Grinder
Fresh Parsley For Garnish
In a LARGE Heavy Cast Iron (or large Oven proof Skillet), Brown the Sausage over medium high heat.
When the sausage has browned, tip the skillet up, I use the lip of the stove top to slant the skillet. If your stove top does not have a lip, just put a small heat proof Ramekin OFF the burner with the edge slanted down onto the center of the birner and the higher side resting on the ramekin, forming a slant.
Using a wooden spoon, push the browned sausage away from the lower slant. Now make a Roux (thickener for the gravy). Drop the butter into the skillet (if you have the skillet slanted, the melted butter will pool in the bottom of the slant, where the sausage has been pushed out of the way.
Add the butter to the melted pooled butter and stir to mix. COntinue to stir for about 5 minutes, when the roux begins to darken and gets a nutty aroma. BE CAREFUL and continue to stir for the five minutes. You do not want the roux to burn.
Now, add the milk and stir to mix with the roux. Remove the slant on the skillet, center the skillet over the heat. Set on medium high, mix the (now thin) gravy with the sausage and gently stir. Allow the gravy to simmer, stirring occasionally for about 10 minutes until the gravy begins to thicken.
Meanwhile, make the Biscuits. In a large bowl, combine the dry ingredients, Flour, Baking Soda, Baking Powder, Sugar and Salt and whisk to combine.
Add the Buttermilk and fold until combined. Be careful to NOT mix too much. If you mix too much, the biscuits will become tough and dense. Mix until just combined, and they will be light and fluffy.
By this time, the gravy has begun to thicken. Continue to simmer and thicken until the back of a spoon is coated. Now just take a TableSpoon and drop a spoonful on top of the sausage gravy, Do not submerge the biscuits, let them float.
When you have all of the biscuits in a single layer on top of the gravy, take a brush and brush the tops CAREFULLY (so you do not submerge the biscuits) with a layer of buttermilk. Then Add pepper to taste.
Bake the skillet (gravy biscuits and all) in a preheated 425 degree oven for 10 minutes. Check to see that the biscuits are fully cooked on the bottom and browned on top. Cook for additional 2 minutes, as needed until the biscuits are to your liking!
Remove from the oven, garnish with fresh minced parsley.
Serve HOT and ENJOY!!!