Ingredients:

  • 2 1/2 cups (300g) all-purpose flour, plus more for dusting
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup (1 stick, 113g) cold unsalted butter, cut into small cubes
  • 1 cup (240ml) cold buttermilk
  • 1 pound (454g) breakfast sausage, preferably sage flavored
  • 1/4 cup (30g) all-purpose flour
  • 3 cups (720ml) whole milk, divided
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Combine dry biscuit ingredients. Cut in cold butter until mixture resembles coarse crumbs. Gently stir in buttermilk until just combined.
  2. Wrap biscuit dough in plastic wrap and chill for at least 30 minutes.
  3. Turn biscuit dough out onto a lightly floured surface. Roll or pat to 1-inch thickness. Cut out biscuits with a biscuit cutter (or knife).
  4. Place biscuits on a baking sheet and bake at 450°F (232°C) for 12-15 minutes, or until golden brown.
  5. Crumble sausage in a large skillet and cook over medium heat until browned and cooked through. Drain off excess grease.
  6. Sprinkle flour over cooked sausage and cook for 1 minute, stirring constantly. Gradually whisk in 1 cup of milk until smooth.
  7. Slowly whisk in the remaining 2 cups of milk. Bring to a simmer, stirring constantly, until thickened.
  8. Season gravy with salt, pepper, and red pepper flakes (if using). Serve hot gravy over warm biscuits.