Sausage Gravy and Biscuits

Preheat your oven to a high temperature of 450 degrees Fahrenheit (230 degrees Celsius).

To prepare the gravy, start by cooking sliced sausage in a skillet over a low to medium heat setting. Once the sausage is cooked, add diced onions and continue cooking until they are tender; then drain any excess moisture. Next, gradually stir in a small amount of flour and continue cooking for approximately 6 minutes or until the mixture becomes bubbly and golden. After that, add milk, a pinch of nutmeg, some poultry seasoning, salt, Worcestershire sauce, hot pepper sauce and cook until the gravy thickens.

To make the biscuits, begin by dissolving yeast in warm water; let it sit for 5 minutes to allow the yeast to activate. Then, stir in buttermilk and set it aside for a short while. In a large mixing bowl, combine flour, sugar, baking powder, soda, and salt. Using a pastry blender or your fingers, cut in shortening until the mixture resembles coarse crumbs. Stir in the yeast-buttermilk mix and blend everything together well. Turn the dough out onto a lightly floured surface and gently knead it 3 to 4 times. Roll the dough out into a flat sheet to about half an inch thickness and use a 2 1/2 inch biscuit cutter to cut out the biscuits. Place them on a lightly greased baking sheet, cover them with a clean cloth and let the biscuits rise in a warm place for 1 1/2 hours.

Finally, bake the biscuits in your preheated oven for 8 to 10 minutes or until they are golden brown. Remove them from the oven and brush the tops with melted butter to give them a nice finish.