Biscuits and Sausage Gravy

1. 1
   prep

   Preheat the oven and prepare the baking sheet.

   Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

2. 2
   mix

   Combine the dry ingredients for the biscuits.

   In a large mixing bowl, whisk together 2 cups flour, baking powder, baking soda, and salt until well combined.

3. 3
   mix · ~3 min

   Cut the cold butter into the flour.

   Add the cold butter cubes to the flour mixture. Use a pastry cutter or two forks to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces still visible.

   TIPKeep the butter cold — pop the bowl in the fridge for 5 minutes if the butter starts to soften. Those butter chunks create the flaky layers.
4. 4
   mix · ~1 min

   Add buttermilk and bring the dough together.

   Pour the cold buttermilk into the flour mixture. Stir gently with a fork until the dough just comes together — do not overmix. It should look shaggy and slightly sticky.

   TIPOverworking the dough develops gluten and makes biscuits tough. Stop mixing the moment it holds together.
5. 5
   knead · ~2 min

   Turn out the dough and fold for layers.

   Turn the dough onto a lightly floured surface. Gently pat it into a rectangle about 1 inch thick. Fold the dough in half, pat down again, and repeat the fold one more time. Pat to 1-inch thickness.

   TIPFolding creates buttery layers that puff up into flaky biscuits. Handle the dough as little as possible.
6. 6
   bake · ~15 min

   Cut biscuits and bake.

   1.Dip a 3-inch biscuit cutter in flour, then press straight down through the dough without twisting.

   2.Gather scraps, pat together gently, and cut remaining biscuits to make 8 total.

   3.Place biscuits on the prepared baking sheet with sides barely touching.

   4.Bake until risen and golden brown on top, about 12 to 15 minutes.

   TIPDon't twist the cutter — it seals the edges and prevents a proper rise. Press straight down and lift.
7. 7
   saute · ~8 min

   Brown the sausage.

   While the biscuits bake, place a large cast iron skillet over medium-high heat. Add the pork sausage and break it into small crumbles with a wooden spoon. Cook until browned and fully cooked through, about 6 to 8 minutes.

8. 8
   mix · ~2 min

   Stir flour into the sausage and drippings.

   Reduce heat to medium. Sprinkle 1/4 cup flour evenly over the cooked sausage. Stir constantly for 1 to 2 minutes to cook the raw flour taste out. The sausage should look well-coated and the flour slightly toasted.

   TIPCook the flour at least 1 minute — skipping this step leaves a raw flour taste in the gravy.
9. 9
   simmer · ~7 min

   Add milk and simmer the gravy.

   1.Pour the warmed milk into the skillet in a slow, steady stream while whisking constantly.

   2.Add black pepper and salt. Whisk to combine.

   3.Bring the gravy to a gentle simmer, then reduce heat to low.

   4.Cook, stirring frequently, until the gravy thickens to a creamy consistency that coats the back of a spoon, about 5 to 7 minutes.

   TIPWarm the milk before adding — cold milk takes longer to thicken and can cause lumps. If the gravy gets too thick, thin it with a splash of warm milk.
10. 10
    assemble

    Split biscuits and smother with gravy.

    Split the warm biscuits in half horizontally and place them on plates. Ladle generous spoonfuls of hot sausage gravy over each biscuit half. Finish with an extra crack of black pepper.

11. 11
    serve

    Serve immediately while hot.

    Serve the biscuits and sausage gravy right away, with extra black pepper and hot sauce on the side if desired.

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