Biscuits and Gravy

Preheat the oven to 425°F (220°C) and line a baking sheet with parchment.

In a large bowl whisk together 2 cups All-Purpose Flour, 1 tablespoon Baking Powder, 1/2 teaspoon Baking Soda, 1 teaspoon Kosher Salt, and 1 tablespoon Sugar.

Cut 6 tablespoons cold Unsalted Butter into the flour mixture with a pastry cutter or two forks until the mixture resembles coarse crumbs with pea-sized pieces of butter.

Pour in about 3/4 cup Buttermilk and gently fold until the dough just comes together; add a splash more buttermilk if the dough is too dry. Do not overwork.

Turn the dough onto a lightly floured surface, pat to about 1-inch thickness, and fold or press once to create layers. Cut with a biscuit cutter or glass and place the rounds onto the prepared baking sheet, close but not touching.

Bake the biscuits until golden brown, about 12–15 minutes. Remove and keep warm while you make the gravy.

In a large skillet over medium heat, cook 1 pound Pork Breakfast Sausage, breaking it up, until nicely browned and cooked through, about 6–8 minutes. Do not drain the flavorful drippings unless excessively greasy.

Sprinkle 3 tablespoons Flour over the browned sausage and stir for 1–2 minutes to cook the raw flour taste and form a roux with the fat.

Slowly whisk in 2 to 2 1/2 cups Whole Milk, scraping up any browned bits from the pan; continue to cook, stirring, until the gravy thickens to a creamy consistency, about 4–6 minutes.

Taste and season the gravy with additional Kosher Salt if needed and a generous grind of Black Pepper. If the gravy becomes too thick, whisk in a splash more Whole Milk to reach the desired consistency.

Split the warm biscuits and ladle the sausage gravy over the halves. Serve immediately so the biscuits soak up all the rich gravy.