Ingredients:

  • 2 cups (240g) all-purpose flour, plus more for dusting
  • 1 tablespoon (12g) baking powder
  • 1 teaspoon (6g) salt
  • ½ teaspoon (3g) sugar
  • ½ cup (113g) cold unsalted butter, cut into cubes
  • ¾ cup (177ml) whole milk
  • 1 pound (454g) breakfast sausage (pork or turkey)
  • ¼ cup (30g) all-purpose flour
  • 3 cups (710ml) whole milk
  • ½ teaspoon (3g) salt, or to taste
  • ¼ teaspoon (1g) black pepper, or to taste
  • Pinch of cayenne pepper (optional)

Instructions:

  1. Preheat oven to 450°F (232°C). Line baking sheet with parchment paper.
  2. Whisk together flour, baking powder, salt, and sugar in a large bowl. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in milk until just combined.
  3. Drop spoonfuls of dough (about ¼ cup each) onto the prepared baking sheet.
  4. Bake for 12-15 minutes, or until golden brown.
  5. Crumble the sausage in a large skillet over medium heat. Cook until browned and cooked through, draining off any excess grease.
  6. Sprinkle flour over the cooked sausage. Cook, stirring constantly, for 1-2 minutes to create a roux.
  7. Gradually whisk in the milk, scraping up any browned bits from the bottom of the pan. Bring to a simmer, stirring constantly, until the gravy thickens.
  8. Season with salt, pepper, and cayenne pepper (if using). Serve hot gravy over warm biscuits.