Southern Biscuits and Gravy

Ingredients

• Biscuits:
• 2 1/2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 1 cup cold buttermilk
• Sausage Gravy:
• 1 lb bulk pork breakfast sausage
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 1 tsp coarsely ground black pepper
• 1/2 tsp salt
• Pinch of cayenne, optional

Instructions

1. 1

   Preheat oven to 425°F. Whisk flour, baking powder, and salt. Cut in cold butter until pea-sized crumbs form.

2. 2

   Stir in buttermilk until a shaggy dough forms. Turn onto a floured surface, gently fold 4–5 times, and pat into a 1-inch-thick round.

3. 3

   Cut 8 biscuits with a 2 1/2-inch cutter (do not twist). Place close together on a parchment-lined sheet.

4. 4

   Bake 15–17 minutes, until tall and golden brown.

5. 5

   While biscuits bake, brown sausage in a large skillet, breaking it into small crumbles. Do not drain the fat.

6. 6

   Sprinkle flour over the sausage and cook 1 minute, stirring constantly. Slowly whisk in the milk.

7. 7

   Simmer 5–7 minutes until thickened. Season with pepper, salt, and cayenne. Split hot biscuits and smother with gravy.