But if you don't feel like waiting for the starter to develop, you could always whip up a batch of my Baking Powder Biscuits. (a recipe I've held onto since Eighth Grade Home-Ec.)
Once you decide on the biscuits, and have them baking, you're ready to start on the gravy. For this recipe, we adapted a Milk Gravy recipe from Betty Crocker's Country Favorites to include sausage. YUM.
(photo coming soon!)
Number One's Sausage Gravy
1 pound sausage (we use Jimmy Dean's, Regular or Sage)
1/4 cup flour
1/2 teaspoon salt
2 cups milk
Brown sausage; do not drain. You should have at least 1/4 cup drippings, add some oil if needed.
Stir in flour and salt. Cook over low heat, stirring constantly to loosen any brown particles from skillet, until smooth and bubbly; remove from heat. Slowly pour milk into skillet, stirring constantly. Heat to boiling over low heat, stirring constantly. Boil and stir 1 minute.
Serve over biscuits, with freshly ground pepper to taste.