In a mixing bowl, cut shortening into cubes and fold into self-rising flour until it resembles coarse crumbs.
Blend in buttermilk with fork just until dough comes together. The dough will be sticky.
Turn dough onto a lightly floured surface. Knead gently by folding dough about 10 times.
Press into a circle that’s 1 inch thick.
Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough.
Do not twist the cutter until the dough has been cut all the way through
Place biscuits on baking sheet so they barely touch.
Bake 8 to 10 minutes or until golden brown.
Skillet:
In a large skillet, brown sausage, breaking it up with a spatula over medium high heat. ?Do not drain.
Add shortening, flour, salt and pepper.
Cook stirring constantly until flour begins to brown.
Slowly add milk while continuing to stir.
Bring to a boil, reduce heat to a simmer and cook for one minute stirring occasionally. As gravy cools it will thicken. For thinner gravy, add a little more milk
Cut biscuits in half and pour gravy over biscuits.
