🔪 Instructions
- Prep Dry Ingredients: Preheat your oven to $425^\circ\text{F}$ ($220^\circ\text{C}$). In a large bowl, whisk together the flour, baking powder, salt, and baking soda.
- Cut in the Butter: Add the cold butter cubes to the flour mixture. Use a pastry blender, two knives, or your fingertips to cut the butter into the flour until the pieces resemble small peas. The mixture should be crumbly. Crucial: Work quickly to keep the butter cold.
- Add Buttermilk: Make a well in the center and pour in 3/4 cup of the cold buttermilk. Use a fork to gently mix until just combined. The dough should be shaggy and slightly sticky. If there is still a lot of dry flour, add the remaining buttermilk, one tablespoon at a time. Do not overmix.
- Fold and Shape: Turn the dough out onto a lightly floured surface. Gently pat or roll the dough into a rectangle about 1/2 inch thick. Fold the dough in thirds (like a letter). Rotate the dough $90^\circ$ and repeat the folding process 2-3 times. This creates the flaky layers.
- Cut the Biscuits: Pat or roll the dough to about 3/4 to 1 inch thickness. Use a biscuit cutter (or a glass) to cut out the biscuits. Do not twist the cutter—press straight down and pull straight up to keep the layers intact. Reroll the scraps once to cut out any remaining biscuits.
- Bake: Place the biscuits close together (touching) on a baking sheet for soft sides, or further apart for crispier sides. Bake for 12-15 minutes, or until the tops are golden brown.
Part 2: Savory Sausage Gravy
This gravy uses the rendered fat from the sausage (the drippings) to create a roux, which is the secret to a rich, thick texture.
📝 Ingredients
- 1 pound bulk breakfast sausage (mild or spicy, your choice)
- 1/4 cup all-purpose flour
- 3 to 4 cups whole milk (or 2% milk)
- 1 teaspoon black pepper, or more to taste
- 1/2 teaspoon salt, or more to taste (depending on the sausage)
- Pinch of cayenne pepper (optional, for a kick)
- Freshly chopped parsley or chives, for garnish (optional)
🔪 Instructions
- Cook the Sausage: In a large skillet, crumble and cook the sausage over medium heat until it is fully browned and no longer pink.
- Reserve the Fat: Once cooked, use a slotted spoon to transfer the cooked sausage to a bowl, leaving the rendered fat (drippings) in the skillet. You should have about 1/4 cup of drippings. If you have less, add a tablespoon of butter to make up the difference.
- Make the Roux: Reduce the heat to medium-low. Sprinkle the 1/4 cup of flour over the sausage drippings in the skillet. Whisk constantly for 1-2 minutes until a thick paste (the roux) forms and is lightly golden brown. This step cooks out the raw flour taste.
- Add the Milk: Gradually pour in 3 cups of the cold milk, whisking continuously to incorporate the roux smoothly and prevent lumps.
- Simmer and Thicken: Bring the gravy mixture to a gentle simmer, stirring frequently. Reduce the heat to low and let it cook for 5-10 minutes, or until the gravy has thickened to your desired consistency. It should coat the back of a spoon. If it is too thick, add the remaining cup of milk, a little at a time, until perfect.
- Season: Stir the cooked sausage back into the gravy. Season with black pepper, salt, and the optional pinch of cayenne. Taste and adjust the seasoning—gravy should be boldly seasoned!
- Serve: Serve immediately by splitting the hot biscuits and generously spooning the sausage gravy over the top. Garnish with parsley or chives if desired.
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