Ingredients:

  • 2 cups (250g) all-purpose flour, plus more for dusting
  • 1 tablespoon (15ml) baking powder
  • 1 teaspoon (5g) salt
  • 1/2 cup (113g or 1 stick) cold unsalted butter, cut into small cubes
  • 3/4 cup (180ml) whole milk, cold
  • 1 pound (450g) breakfast sausage, removed from casings
  • 1/4 cup (30g) all-purpose flour
  • 3 cups (720ml) whole milk
  • 1/2 teaspoon (2.5g) salt, or to taste
  • 1/4 teaspoon (1.25g) black pepper, or to taste
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 tablespoons chopped fresh parsley, for garnish (optional)

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Whisk together flour, baking powder, and salt.
  3. Cut in cold butter until mixture resembles coarse crumbs.
  4. Gently stir in cold milk until just combined. Don't overmix!
  5. Turn dough out onto a lightly floured surface and gently pat into a 1-inch thick rectangle.
  6. Cut into 12-16 biscuits using a biscuit cutter or knife.
  7. Crumble and cook sausage in a large skillet over medium heat until browned and cooked through. Drain excess grease.
  8. Sprinkle flour over cooked sausage and cook for 1 minute, stirring constantly.
  9. Gradually whisk in milk, scraping up any browned bits from the bottom of the pan.
  10. Bring to a simmer, stirring constantly, until gravy thickens.
  11. Season with salt, pepper, and red pepper flakes (if using).
  12. Pour half of the sausage gravy into the prepared baking dish.
  13. Arrange biscuits evenly over the gravy, slightly overlapping.
  14. Pour the remaining gravy over the biscuits, making sure to cover them evenly.
  15. Bake for 30-35 minutes, or until biscuits are golden brown and the gravy is bubbly.
  16. Let cool slightly before serving. Garnish with fresh parsley, if desired.