Sausage Gravy & Black Pepper Biscuits – – Sausage Gravy: sausage (we use locally made), butter (amount varies with fat rendered), flour (more if needed), chicken broth, milk, browning sauce (Kitchen Bouquet brand preferred), salt and black pepper (to taste), Black Pepper Biscuits: flour, baking powder, salt, black pepper, vegetable shortning (Crisco preferred), buttermilk, Sausage Gravy: In a heated saucepan, place raw ground sausage and brown. (We use a locally fresh made sausage from an Italian deli.); Once cooked through and separated into small bites, set aside in a bowl. Assess rendered fat, then add enough butter for approximately 4 tbsp. total. Melt the added butter, the sprinkle the flour. Stir with a wooden spoon to cook and develop a light roux.; Now slowly add room temperature or warm chicken broth gradually. Bring to a boil to thicken the mixture. Add more broth as needed for desired gravy thickness.; Now reduce heat and add the milk and the cooked sausage. Warm and then taste for seasoning. Add browning sauce for desired darker color, optional. Add salt and/or black pepper for desired seasoning. ; Serve ladled over biscuits.; Black Pepper Biscuits: Preheat oven to 475 degrees F.; In a mixing bowl, add the flour, baking powder, salt and pepper. Stir to incorporate.; Cut cold vegetable shortening in with pastry cutter until crumbs are the size of peas.; Add buttermilk and stir with a fork until moist. Don’t over mix.; Turn dough onto lightly floured surface. Knead gently 5 times until smooth. ; Press into 3/4” thick disc. Cut into 12 rustic squares and place on an ungreased baking sheet.; Bake 8 to 10 minutes until golden brown. ; – Recipe makes 12 biscuits. We use White Lily Self-Rising Flour for true Southern-style biscuit. If so, omit the baking powder and reduce salt to a scant.