Cook sausage in large skillet. Once sausage is cooked thoroughly, do not drain.

Remove from heat and sprinkle with flour (approximately 2 to 4 tablespoons) until sausage is coated well and all the grease has been soaked up by the flour.

Return to heat and slowly add whole milk (approximately 4 cups depending on desired thickness).

Stir constantly and bring to a boil. Milk will thicken!

Remove from heat and let stand.

Mix approximately 4 cups self rising flour with approximately 4 tablespoons of Crisco.

Form a "well" in your dough and pour approximately 1 cup of buttermilk into dough. "Better to be too moist than too dry"

Mix together, but DO NOT OVER MIX

Punch the dough!

Roll out onto floured surface about an inch thick.

Using a biscuit cutter, cut out biscuits and place them on a cookie sheet.

Using your finger or thumb, poke a hole in the top of each biscuit and place a sliver of butter on top.

Bake at 450 degrees until golden brown.

Do not try to double recipe. Mix ingredients one batch at a time. Makes approximately 1 dozen biscuits depending on thickness.