Biscuits and Gravy

Ingredients

• 2 cups (250g) all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon granulated sugar
• 6 tablespoons (85g) cold unsalted butter, cubed
• 3/4 cup (180ml) cold buttermilk, plus extra for brushing
• 1 pound (450g) bulk pork breakfast sausage
• 1/4 cup (30g) all-purpose flour
• 2 1/2 cups (600ml) whole milk, plus more if needed
• 1/2 teaspoon black pepper, plus more to taste
• 1/4 teaspoon salt, plus more to taste
• pinch of cayenne pepper (optional)

Before you cook

• Cut the cold butter into small cubes and return it to the fridge until needed
• Measure the buttermilk and keep it cold in the fridge
• Preheat the oven to 425°F (220°C)
• Line a baking sheet with parchment paper
• Remove the sausage from its casing if using links and break it into rough chunks

Steps

1. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar
2. Scatter the cold cubed butter over the flour mixture
3. Use your fingers or a pastry cutter to work the butter into the flour until the pieces are pea-sized and the mixture looks like coarse crumbs
4. Pour in the cold buttermilk and stir with a fork just until a shaggy dough forms, being careful not to overmix
5. Turn the dough out onto a floured surface and pat it into a rectangle about 1 inch thick
6. Fold the dough in half over itself, then pat it back out to 1 inch thick, and repeat this fold two more times to build flaky layers
7. Cut out biscuits with a floured 2.5-inch round cutter, pressing straight down without twisting, and place them close together on the lined baking sheet
8. Gather the scraps, pat them out again, and cut a few more biscuits the same way
9. Brush the tops of the biscuits with a little extra buttermilk
10. Bake the biscuits for 15 to 18 minutes, until the tops are golden brown
11. Set a large skillet over medium heat and add the sausage, breaking it up with a spoon
12. Cook the sausage for 6 to 8 minutes, stirring occasionally, until it is browned with no pink remaining
13. Sprinkle the flour over the cooked sausage and stir constantly for about 1 minute to cook off the raw flour taste
14. Slowly pour in the milk while whisking constantly to prevent lumps
15. Bring the gravy to a gentle simmer, stirring often, and cook for 4 to 5 minutes until it thickens enough to coat the back of a spoon
16. Season the gravy with black pepper, salt, and a pinch of cayenne if using, tasting and adjusting as you go
17. If the gravy becomes too thick, stir in a splash more milk until it is pourable but still clings to a spoon
18. Split the warm biscuits in half and ladle the sausage gravy generously over the top to serve