# Ingredient List:
→ Biscuits
01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1 teaspoon salt
05 - 1 tablespoon granulated sugar
06 - 1/2 cup (1 stick) unsalted butter, cold and cubed
07 - 3/4 cup cold buttermilk
→ Sausage Gravy
08 - 1 pound breakfast sausage (pork, mild or spicy, crumbled)
09 - 1/4 cup all-purpose flour
10 - 3 cups whole milk
11 - 1/2 teaspoon freshly ground black pepper, plus more to taste
12 - 1/4 teaspoon salt, adjust to taste
13 - Pinch cayenne pepper (optional)
# Cooking Directions:
01 - Preheat oven to 450°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
03 - Incorporate the cold, cubed unsalted butter into the dry ingredients using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
04 - Pour in cold buttermilk and stir gently just until combined; avoid overmixing.
05 - Turn dough onto a lightly floured surface and gently pat to 1-inch thickness. Fold dough over 2–3 times, then pat again to 1-inch thickness.
06 - Using a 2.5-inch biscuit cutter, cut out biscuits. Reshape scraps as necessary. Place biscuits close together on the prepared baking sheet.
07 - Bake for 12–15 minutes until golden brown. Remove from oven and allow to cool slightly.
08 - In a large skillet over medium heat, cook crumbled sausage, breaking it up with a spoon, until browned and fully cooked.
09 - Sprinkle flour over the cooked sausage and stir continuously for 1–2 minutes until the flour is absorbed.
10 - Gradually add whole milk, stirring constantly to prevent lumps. Bring mixture to a gentle simmer.
11 - Incorporate black pepper, salt, and cayenne pepper if using. Cook, stirring occasionally, until gravy thickens, about 5–7 minutes. Adjust seasoning as needed.
12 - Split warm biscuits and generously spoon hot sausage gravy over the top. Serve immediately.
