Biscuits and Smoked Sausage Gravy with Fried Sage

For the smoked sausage gravy:

In a small sauce pan over medium heat, bring milk up to slow simmer.

Once it is starting to simmer, place the thyme and sage in the milk. Cover and remove from heat. Let steep until the sausage is cooked.

Heat smoker to 225 degrees F.

Place a heavy-bottomed or enameled iron pan on smoker. Add sausage, breaking into pieces.

Season sausage with Head Country Championship Seasoning.

Once the sausage is fully cooked, add the butter and mix until melted. Add the flour and mix. Cook for 2 more minutes.

Remove the thyme and sage from the milk. Whisk the milk into the sausage mixture. Continue cooking until thickened.

Serve immediately on top of biscuits.

For the biscuits:

Preheat oven to 425 degrees F.

Combine the grated butter, flour, baking powder, and salt in a large bowl.

Make a well in the flour mixture and add the chilled butter and milk. Gently mix until a shaggy dough forms.

Sprinkle a large work surface with flour and dump out the dough. Form into a 1-inch-high rectangle.  Then laminate the dough but cutting into thirds and stacking the pieces. Roll out the stack into another 1-inch-high rectangle.

Continue this process 2 more times to make very flaky biscuits.

Using a round cutter, cut out biscuits and place on unlined, ungreased baking sheet. Gently form the leftover dough into a rectangular shape to yield as many biscuits as possible.

Place the biscuits into the oven and cook for 20 minutes, or until golden brown.

For the fried sage garnish

In a medium pan over medium heat, heat the oil.S

Add the sage leaves and fry for 1-2 minutes.

Once fried, remove the sage from the oil and place on paper towels.

To serve: Add biscuits to a plate or bowl, top with gravy, finish with fried-sage garnish. Enjoy!