Name: Buttermilk Biscuits with Sausage Gravy
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups all-purpose flour, plus more for dusting; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon kosher salt; 1 tablespoon granulated sugar; 1/2 cup (1 stick) cold unsalted butter, cut into small cubes; 3/4 cup cold buttermilk, plus more if needed; 2 tablespoons melted butter, for brushing; 1 pound pork breakfast sausage; 1/4 cup all-purpose flour, for the gravy; 2 1/2 cups whole milk; 1/2 teaspoon black pepper, plus more to taste; Kosher salt, to taste

Instructions

Heat the oven to 450°F and line a baking sheet with parchment.
Whisk the 2 cups flour, baking powder, baking soda, salt, and sugar in a large bowl. Cut in the cold butter with a pastry cutter or your fingertips until the pieces are the size of small peas.
Pour in the buttermilk and stir with a fork just until a shaggy dough forms. Add another tablespoon of buttermilk if it's too dry.
Turn the dough onto a floured surface and pat into a rectangle about 1 inch thick. Fold it in thirds like a letter, then pat out again. Repeat once more.
Cut out biscuits with a floured 2 1/2-inch cutter, pressing straight down without twisting. Place them touching on the baking sheet. Pat scraps together and cut more.
Bake 12 to 15 minutes, until tall and golden. Brush the tops with melted butter.
Meanwhile, cook the sausage in a large skillet over medium heat, breaking it into small crumbles, until browned and cooked through, 8 to 10 minutes. Don't drain the fat.
Sprinkle the 1/4 cup flour over the sausage and stir 1 minute. Slowly pour in the milk, stirring constantly. Simmer, stirring, until thick and creamy, 5 to 7 minutes. Season with pepper and salt.
Split the warm biscuits and spoon the gravy over the top.

Buttermilk Biscuits with Sausage Gravy

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