# What You'll Need:
→ For the Biscuits
01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1 teaspoon salt
05 - 1 tablespoon sugar
06 - 1/2 cup (1 stick) unsalted butter, cold and cubed
07 - 3/4 cup cold buttermilk
→ For the Sausage Gravy
08 - 1 pound breakfast sausage (pork, mild or spicy, crumbled)
09 - 1/4 cup all-purpose flour
10 - 3 cups whole milk
11 - 1/2 teaspoon freshly ground black pepper (plus more to taste)
12 - 1/4 teaspoon salt (adjust to taste)
13 - Pinch of cayenne pepper (optional)
# How-To Steps:
01 - Preheat oven to 450°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar until evenly distributed.
03 - Cut in the cold butter using a pastry cutter or fingertips until mixture resembles coarse crumbs with small pea-sized pieces of butter visible.
04 - Pour in buttermilk and stir just until combined. Do not overmix—some dry spots should remain visible.
05 - Turn dough onto a lightly floured surface; gently pat to 1-inch thickness. Fold dough over on itself 2–3 times, then pat again to 1-inch thickness.
06 - Use a 2.5-inch biscuit cutter to cut out biscuits, reshaping scraps as needed. Place biscuits close together on the baking sheet.
07 - Bake 12–15 minutes, or until golden brown. Remove from oven and let cool slightly while preparing gravy.
08 - In a large skillet over medium heat, cook sausage, breaking up with a spoon, until browned and cooked through.
09 - Sprinkle flour over the sausage and cook, stirring constantly, for 1–2 minutes until flour is fully absorbed and lightly browned.
10 - Gradually add milk, stirring constantly to prevent lumps. Bring to a gentle simmer and cook until thickened, about 5–7 minutes, stirring occasionally.
11 - Add black pepper, salt, and cayenne. Adjust seasoning to taste, adding more pepper if desired.
12 - Split warm biscuits in half and spoon hot sausage gravy generously over the top. Serve immediately while hot.
