- 1
For the Biscuits:
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Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- 3
In a large bowl, whisk together the flour, baking powder, baking soda, sugar (if using), and salt.
- 4
Add the cold, cubed butter to the dry ingredients. Using a pastry blender, your fingertips, or a food processor, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
- 5
Pour in the cold buttermilk. Use a spatula or your hands to gently mix until just combined. Do not overmix; the dough will be shaggy. If it's too dry, add an additional tablespoon or two of buttermilk.
- 6
Turn the dough out onto a lightly floured surface. Gently pat it into a rectangle about 1/2 to 3/4-inch thick. Fold the dough in half, then gently pat it down again. Repeat this process 2-3 times to create flaky layers.
- 7
Pat the dough to about 1-inch thickness. Use a 2-inch round biscuit cutter (or a knife to cut squares) to cut out biscuits. Try not to twist the cutter, pushing straight down and lifting straight up to ensure proper rise. Gather scraps and gently re-pat to cut remaining biscuits.
- 8
Place the biscuits on the prepared baking sheet, allowing them to touch if you prefer softer sides, or spaced apart for crispier sides.
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Bake for 12-15 minutes, or until the tops are golden brown and the biscuits are cooked through.
- 10
For the Sausage Gravy:
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While the biscuits are baking, crumble the pork breakfast sausage into a large skillet over medium heat.
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Cook the sausage, breaking it apart with a spoon, until it's fully browned and cooked through, about 7-10 minutes. Do not drain all the fat; you'll need about 1/4 cup of drippings. If you have too much, drain some off; if you have too little, add a tablespoon of butter.
- 13
Sprinkle the 1/4 cup of flour over the cooked sausage and drippings. Cook, stirring constantly, for 1-2 minutes to create a roux. It will form a thick paste.
- 14
Gradually whisk in the warmed milk, a little at a time, making sure to scrape the bottom of the pan to incorporate all the flour and prevent lumps. Continue whisking until the gravy thickens to your desired consistency. This can take 5-10 minutes.
- 15
Season the gravy with salt, black pepper, and a pinch of cayenne (if using). Taste and adjust seasonings as needed. The gravy should be creamy and thick enough to coat the back of a spoon.
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To Serve:
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Split warm biscuits in half and generously ladle the hot sausage gravy over them. Serve immediately.
