Biscuits and Sausage Gravy

Ingredients

• For the biscuits: 2 1/2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 1/2 cup (1 stick) cold butter, cubed
• 1 cup cold buttermilk
• For the gravy: 1 lb bulk pork breakfast sausage
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 1/2 tsp salt, plus more to taste
• 1 tsp coarse black pepper

Steps

1. Heat the oven to 450°F. Whisk the flour, baking powder, baking soda and salt. Cut in the butter until the pieces are pea-sized.
2. Stir in the buttermilk until a shaggy dough forms. Pat it 1 inch thick on a floured counter, fold in half, and pat out again. Cut 2 1/2-inch rounds.
3. Bake the biscuits close together on a sheet for 13 to 15 minutes, until golden.
4. Meanwhile brown the sausage in a large skillet over medium heat, breaking it up, about 8 minutes. Do not drain.
5. Sprinkle the flour over the sausage and stir 1 minute. Slowly pour in the milk, stirring, and simmer until thick, 5 to 7 minutes. Season with salt and plenty of pepper.
6. Split the warm biscuits and spoon the gravy over.

TipIf the gravy gets too thick while it sits, loosen it with a splash of milk.