 Today we're making from scratch biscuits and gravy. Check it out. You're going to need about a cup and a half of all-purpose flour, about two teaspoons of baking powder, a big pinch of kosher salt. We almost forgot we're going to add a little Dano's original. That's the green top. Now you need one stick of some cold unsalted butter. We're going to cut it into little pieces. Now we're going to add our butter. Use your fingers to just mash the butter into the flour just like that. After a few minutes you should have your butter incorporated into your flour and should look like that. Now you need some sour cream. We're going to go in with about half of this tub. Incorporate that into our flour. After a few minutes you end up with a dough ball like this. Now this is where they get the name drop biscuits. Get you a pinch and drop them. Now we go into our 400 degree oven. While our biscuits are cooking we're going to brown this up one pound of sausage, the pernells, because it's good. You can see our sausage is cooked up and got all that grease in there. We're going to use a couple big scoops of flour to soak that up. Now you can see the flour caked up on the sausage. Now it's time to make the gravy. Get your whole milk. Add in about a cup. And we'll go on and add another cup. Now it's time to season it up. I'm going to go in with some black pepper. Then we're going to set this off. Take it to the next level with the Dano's original. That's the green top. If you've never had Danos and biscuits and gravy, well you don't know until you Dano. I'm not overdoing it. It's not packed full of salt. It's got the right amount of salt and real herbs and spices. I'm just going to mix that in and let it continue to cook. All right now it's starting to boil. You can see it's going to thicken up really quick. Now we're ready and we're still waiting on our biscuits. That's how quick that happened. So these took about 25 minutes but we're ready. It's time to eat. Let's see how we did on the biscuit side. Looks pretty good. Not bad. And we top it off with our gravy. It's time to give it a try. The biscuits, I'm going to give a 6 out of 10. Probably a better way to do it and maybe not use sour cream. But that gravy right there, that sausage gravy with the Danos, I don't know if you can do it any better than that. That's a 10 out of 10. I'd definitely do the sausage gravy like that again. Yum yum, get you something.