Ingredients:
- 2 ½ cups (300g) all-purpose flour, plus more for dusting
- 1 tablespoon (15ml) baking powder
- 1 teaspoon (5ml) baking soda
- 1 teaspoon (5ml) salt
- ½ cup (1 stick, 113g) cold unsalted butter, cut into cubes
- 1 cup (240ml) cold buttermilk
- 1 pound (454g) bulk pork sausage, preferably breakfast sausage
- ¼ cup (30g) all-purpose flour
- 3 cups (720ml) whole milk
- ½ teaspoon (2.5ml) salt
- ¼ teaspoon (1.25ml) black pepper, freshly ground
- Pinch of red pepper flakes (optional)
Instructions:
- Make the Biscuit Dough: Whisk together dry ingredients in a large bowl. Cut in cold butter until mixture resembles coarse crumbs. Gently stir in buttermilk until just combined.
- Chill the Dough: Turn dough out onto a lightly floured surface. Gently pat into a rectangle about 1 inch thick. Fold dough in thirds like a letter. Wrap in plastic wrap and chill for at least 30 minutes.
- Shape the Biscuits: Preheat oven to 450°F (232°C). On a lightly floured surface, roll or pat the chilled dough to ½-inch thickness. Cut out biscuits using a biscuit cutter (or a knife).
- Bake the Biscuits: Place biscuits on a baking sheet lined with parchment paper (optional). Bake for 12-15 minutes, or until golden brown.
- Make the Sausage Gravy: In a large skillet over medium heat, cook sausage, breaking it up with a spoon, until browned and cooked through. Drain off excess grease.
- Create the Roux: Sprinkle flour over the cooked sausage. Cook, stirring constantly, for 1-2 minutes to create a roux.
- Add the Milk: Gradually whisk in milk, scraping up any browned bits from the bottom of the skillet. Bring to a simmer.
- Simmer and Thicken: Reduce heat to low and simmer, stirring occasionally, until gravy has thickened to your desired consistency, about 5-10 minutes.
- Season the Gravy: Stir in salt, pepper, and red pepper flakes (if using). Taste and adjust seasoning as needed.
- Serve Immediately: Split warm biscuits and spoon generous amounts of sausage gravy over them. Serve immediately and tuck in!