Buttermilk Biscuits smothered in sausage gravy is not commonly found on restaurant menus in Canada. I'm not sure why that is. This dish is very common through out the US.
If I had a restaurant that served breakfast this would definitely be on my menu.
Good way to use up leftover biscuits.
Served with scrambled eggs
Good Quality Bulk Sausage (or sausage links)
(Option: Combination cream and chicken broth)
If using links remove sausage from casings. Saute sausage in butter or oil.
Break the sausage up into smaller pieces.
When Sausage is brown add minced garlic. Cook for one minute. Add one to two tablespoons of flour. Cook for 3 or 4 minutes. Add cream and/or milk. (Or combination of cream and chicken broth) Season with salt, lots of fresh ground pepper and minced sage. Simmer for 20 minutes or so to meld the flavours. Serve over homemade buttermilk biscuits.
Note: If you have any leftover chicken, turkey or pork gravy add it to the sausage gravy.