For sausage gravy I use Wamplers Pork sausage. I went to school with a bunch of the Wampler kids and they still make the best.
My favourite is pork tenderloin gravy. Slice up you tenderloin (not loin) into 1/4 inch slices, lightly bread them and fry in an iron skillet with about 1/8cup of oil. Let them sit on each side for at least 4 minutes on medium high heat so that they will leave debris in the pan. Hmmmmmmmmm debris!
Add 1/4cup of plain flower and stir that bad boy! Scrape up the debris off the pan and brown the flour really good.
Mix up one can of evap milk and a cup of water and pour half into the roux, stirring and scraping furiously. After you have it smooth, add the last half of the cream and let it come to a slow boil. Boil for a minute and then turn off the heat.
2cups White Lilly unbleached self rising flour.
1/4 cup Crisco
1/2 stick butter pre melted
9inch iron skillet.
Pre heat oven to 400*
Using a potato masher, mash up the flour and Crisco until you have rice sized granules.
Start with 3/4 cups of Buttermilk and pour into the flour mixture. Stir and keep adding buttermilk until you have a semi loose mixture that will just hold its shape when you pick it up. (The more buttermilk the more moist the biscuit and vice versa)
Pour a cup of flower on some wax paper.
Now pour half of your butter on the bottom of the iron skillet.
Using your fingers pick up a wad of dough the size of a handball. Drop it on the flour that is in the wax paper and roll it quickly till its covered in flour. DONT OVER HANDLE THE DOUGH! THE LESS YOU TOUCH IT THE LIGHTER IT WILL BE WHEN IT IS BAKED.
Plop the doughball into the iron skillet working your way first around the edges ending up in the middle.
Put the skillet in the oven and set timer for 15minutes. After 15min. is up, pull the skillet out to the edge of the oven and pour the remaining butter over the tops of the biscuits and put them back in oven. Check every 5 minutes until the biscuits are all a light brown on top.
Remove from oven, run a spatula around the bottom and sides of the biscuits and turn them upside down onto a plate. (this keeps the crusty buttery bottoms uh......... crusty and buttery.)
Beware, you will have to set your coffee cup on top of these biscuits to keep them from floating away.
Variation: instead of handball sized doughballs use big marble size balls and roll them first in butter, then brown sugar mixed with cinnamon and lastly, crushed toasted pecans. Then put them in a skillet that has been completely buttered, bottom, walls and all. Bake at same temperature and you have some easy delicious sticky buns.
Variation: make the doughballs as in the first recipe except instead of rolling in flour, roll in very finely shredded sharp cheddar cheese and melted butter.
With biscuits this quick and easy to prepare and to clean up, there is no reason for anyone to have to use whompum biscuits.
When we have our Christmas get togethers each year in Gatlinburg, my family of about 35 people demand I make biscuits. I have to bring three huge full sheet pans with sides and I use 10 pounds of flour each breakfast. Along with 8 rolls of Wamplers Sausage. My son is now making the gravy.
Also, to serve with the biscuits and gravy, biscuits and menonnite sorghum syrup, we have homemade muscadine jelly to slather on them. To go with the biscuits and gravy we have homemade chow chow, homemade spicy catsup.
After that meal all of us with all original joints go up to the top of the mountain at Newfound Gap and go sledding the rest of the day..... And that breakfast sticks to your ribs as Grandma used to say.