Biscuits and Sausage Gravy

 The Ultimate Flaky Buttermilk Biscuits & Savory Sausage Gravy
A classic Southern comfort dish, perfected. This recipe focuses on technique to ensure impossibly flaky, tender biscuits and a rich, velvety gravy every time.

Part 1: Flaky Buttermilk Biscuits
📝 Ingredients

2 ½ cups all-purpose flour, plus more for dusting

1 tablespoon baking powder

1 teaspoon salt

½ teaspoon baking soda

½ cup (1 stick) cold unsalted butter, cubed

1 cup cold buttermilk

🔪 Instructions

Prep: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

Combine Dry Ingredients: In a large bowl, whisk together flour, baking powder, salt, and baking soda.
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Cut in Butter: Add the cold butter cubes to the flour mixture. Using a pastry blender or your fingertips, quickly cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces. 💡 Pro-Tip: Keeping the butter cold is the #1 secret to flaky layers.

Form the Dough: Create a well in the center of the flour mixture. Pour in the cold buttermilk. Using a fork, gently stir until the dough is just combined and shaggy. Do not overmix; a few dry spots are okay.

Create Layers: Turn the dough onto a lightly floured surface. Gently pat it into a ½-inch thick rectangle. Fold the dough into thirds like a letter. Rotate 90 degrees and repeat the folding process 2-3 more times. This builds the flaky layers.

Cut the Biscuits: Gently pat the dough to a ¾-inch thickness. Using a floured 2.5-3 inch biscuit cutter, press straight down without twisting. 💡 Pro-Tip: Twisting the cutter seals the edges and prevents a full rise.

Bake: Place biscuits close together on the prepared baking sheet for soft sides. Bake for 12-15 minutes, or until puffed and golden brown on top.

Part 2: Savory Sausage Gravy
📝 Ingredients
Continued on next page 👇

1 lb bulk breakfast sausage (mild or spicy)

¼ cup all-purpose flour

3-4 cups whole milk, cold

1 tsp freshly ground black pepper, plus more to taste

½ tsp salt, or to taste (sausage is often salty)

Pinch of cayenne pepper (optional)

Chopped fresh parsley or chives for garnish (optional)

🔪 Instructions

Cook Sausage: In a large skillet or cast-iron pan over medium heat, cook the sausage, crumbling it with a spoon, until browned and cooked through.

Make the Roux: Use a slotted spoon to transfer the cooked sausage to a plate, leaving the drippings in the skillet. You should have about ¼ cup of fat. If short, add butter. Sprinkle the ¼ cup of flour over the fat and whisk constantly for 1-2 minutes to form a paste and cook off the raw flour taste. 💡 Pro-Tip: This 1:1 fat-to-flour roux is the foundation of a perfectly thickened gravy.
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Create the Gravy: Gradually pour in 3 cups of cold milk while whisking continuously.  Pro-Tip: Using cold milk prevents lumps by slowing the starch gelatinization.

Simmer and Thicken: Bring the gravy to a gentle simmer. Cook, stirring frequently, for 5-10 minutes until it thickens enough to coat the back of a spoon. If it becomes too thick, thin it with the remaining milk.

Finish and Season: Stir the cooked sausage back into the gravy. Season generously with black pepper, salt, and optional cayenne. Taste and adjust seasoning.

To Serve
Split warm biscuits in half and place them on plates. Generously ladle the hot sausage gravy over the top. Garnish with fresh herbs if desired. Enjoy immediately