Homemade Sausage Gravy and Biscuits Ready in 30 Min

Instructions:

1. Preheat oven to 425°F. In a large bowl, whisk your 2.5 cups of flour, baking powder, baking soda, and salt. Take your frozen stick of butter and grate it directly into the flour using the large holes of a box grater. Note: Work fast so your hands don't melt the butter. Toss the butter shreds into the flour with a fork until they are coated.
2. Pour in the cold buttermilk. Use a spatula to fold it together until just combined. If you over mix, you’ll develop gluten and end up with tough bread rather than flaky biscuits. The dough should look shaggy and slightly messy.
3. Turn the dough onto a floured surface. Pat it into a rectangle, then fold it over itself like a letter. Do this 3-4 times. This creates the physical layers. Pat it down to about 1 inch thickness.
4. Cut out 6-8 biscuits using a 3 inch cutter. Place them on a parchment lined sheet, touching each other slightly — this helps them climb upward. Brush with the 1 tbsp of melted butter. Bake for 12-15 minutes until the tops are golden and the edges shatter when touched.
5. While the biscuits bake, get a large skillet over medium high heat. Add the 1 lb of sausage. Break it up with a wooden spoon and cook for 5-7 minutes until browned and sizzling. Do not drain the fat!
6. Sprinkle the 1/3 cup of flour over the cooked sausage. Stir it constantly for 2 minutes. You want the flour to cook out its raw taste and turn a light golden color as it absorbs the pork fat.
7. Slowly whisk in the 3.5 cups of milk. Start with a splash, whisk until smooth, then add the rest. This technique is similar to how I handle the base for my Creamy Mashed Potatoes recipe to ensure zero lumps.
8. Add the heavy black pepper and salt. Let the gravy simmer for 5-8 minutes over medium low heat until it coats the back of a spoon. It will thicken further as it cools, so don't over reduce it!