Biscuits and Gravy

1. Preheat the oven to 450°F.

2. In a mixing bowl combine the Flour, Sugar, Baking Powder, Cream of Tartar, and the Salt. Stir these ingredients together.

3. Add the softened butter and cut it in with a fork or a pie cutter. You don’t want the butter to be completely mixed in, but in small chunks. See the picture for a good idea. You want it to be crumbly.

4. Add the buttermilk and stir it together. Stir it until it forms a ball, then knead the ball of dough a couple of times to make sure it is mixed. You do NOT want to over-knead the dough. It will make it more tough, and then the biscuits won’t be as light.

5. Flour a surface and roll the dough out. Don’t roll it thin. It needs to be at least ½ inch thick, but I like it to be about ¾ to 1 inch thick.

6. Cut the biscuits out with a round cookie cutter or a cup will even work. You could also cut them in squares if you want to save on time.

7. Place the biscuits on a baking sheet and spread them out so they aren’t touching each other.

8. Bake the biscuits for 10-12 minutes, or until they are lightly golden brown on top. Butter the tops.

Make the Gravy

1. In a frying pan, brown the Sausage and chop it into small pieces. You can make it as small, or as big as you prefer.

2. Drain the grease off the sausage. If you want a little more flavor, you can leave it, but I prefer to have my gravy a little healthier.

3. Make your Cornstarch mixture by stirring together the Cornstarch and the Cold Water. Let it sit until the milk is boiling.

4. Add the Milk to the Sausage and heat it up on a medium heat. Stir it constantly until it starts to boil.

5. Add the Cornstarch mixture slowly to the boiling milk and sausage. Stir it constantly so it doesn’t get lumpy. When it is thickened, remove the pan from the heat.

6. Add the Garlic Salt and the Pepper.

7. Serve the gravy over your freshly baked biscuit.

8. Enjoy!