These Biscuits with Sausage Gravy Taste Just Like You're in Grandma's Kitchen

1. Preheat oven to 425°F. For gravy, in a 12-inch oven-going skillet melt the 1 Tbsp. butter over medium. Stir in onion. Cook and stir until golden brown, about 4 minutes. Add sausage; cook and stir over medium-high until sausage is browned. Stir in ¼ cup of the flour. Add the milk and ¼ tsp. each of the salt and pepper. Cook and stir until thickened and bubbly; cook and stir 1 minute more. Remove from heat. Stir in chives.

2. For biscuits, in a large bowl whisk together remaining 2½ cups flour, the sugar, baking powder, baking soda, and remaining ¾ tsp. salt and ¼ tsp. pepper. Using a pastry blender, cut in the ⅓ cup butter and the shortening until mixture resembles coarse crumbs. Make a well in the center of flour mixture. Add buttermilk all at once. Use a fork to stir just until moistened.

3. Turn dough out onto a floured surface. Knead dough gently until nearly smooth, 10 to 12 strokes. Pat or lightly roll dough until ¾ inch thick. Cut with a floured 2¾- to 3-inch biscuit cutter; reroll scraps as necessary and dip cutter into flour between cuts. Top gravy with biscuit cutouts, spacing evenly.

4. Bake, uncovered, until biscuits are golden and gravy is bubbly, 18 to 20 minutes. If you like, sprinkle with additional chopped chives.

How to Make Spicy Italian Sausage Gravy

Prepare gravy as directed, except substitute ground hot Italian sausage for the pork sausage. Cut 1 green or red bell pepper into strips; cook with the onion. Add 2 Tbsp. chopped dried tomatoes (not oil-packed) with the milk. Stir 2 Tbsp. chopped fresh basil and, if you like, ¼ cup freshly grated Parmesan cheese into thickened gravy.

How to Make Caramelized Mushroom and Onion Gravy

Prepare gravy as directed, except omit sausage. Increase salted butter to ¼ cup and onion to 2 cups. Cook 1 lb. coarsely chopped assorted fresh mushrooms (cremini, button, oyster, and/or shiitake) and 1½ tsp. minced garlic (3 cloves) with the onion until golden brown, about 15 minutes. Stir 2 Tbsp. chopped fresh thyme and 1 tsp. Worcestershire sauce into thickened gravy.