Biscuits and Gravy

Preheat your oven to 425°F (220°C) and line a rimmed 13x18 inch baking sheet with parchment paper. In a large mixing bowl, whisk together 2 cups (240g) all-purpose flour, 1 tbsp (12g) baking powder, ¼ tsp (1.5g) baking soda, and ½ tsp (2.5g) kosher salt until fully combined. Add the frozen ½-inch butter cubes, and use your fingertips to rub the butter into the flour until the mixture forms coarse crumbs with scattered pea-sized butter pieces remaining.

Pour the cold ¾ cup (180ml) buttermilk into the flour-butter mixture, and stir with a wooden spoon just until a shaggy, sticky dough forms—do not overmix, as this will make biscuits tough. Turn the dough out onto a lightly floured counter, pat it into a 1-inch thick rectangle, fold it in thirds like a business letter, and pat it back to 1-inch thickness. Use a floured 2.5-inch round biscuit cutter to cut 8 straight-down biscuits (do not twist the cutter, as this seals edges and prevents rising). Place biscuits 1 inch apart on the prepared sheet, and bake for 12-15 minutes until golden, puffed, and flaky. Set baked biscuits aside.

While the biscuits bake, place a 12-inch cast iron skillet on the stovetop over medium heat (350°F/175°C burner setting). Add the full 1 lb (450g) of bulk mild breakfast sausage to the skillet, breaking it into ¼-inch crumbles with a flat wooden spatula as it cooks. Cook the sausage for 6-8 minutes, stirring occasionally, until fully browned with no pink remaining; do not drain the rendered fat from the pan, as it forms the gravy base.

Reduce the stovetop heat to medium-low (300°F/150°C). Sprinkle the remaining 3 tbsp (24g) of all-purpose flour evenly over the cooked sausage and rendered fat, stirring constantly to coat every sausage crumble. Cook the flour and sausage mixture for exactly 2 minutes, stirring nonstop, to cook out the raw flour taste and form a thick, paste-like golden roux that clings to the crumbles.

Slowly pour in the 3 cups (720ml) of whole milk, adding ½ cup at a time and whisking constantly after each addition to fully incorporate the roux and prevent lumps. Once all milk is added, stir in the remaining ½ tsp (2.5g) kosher salt and 1 ½ tsp (3g) freshly ground black pepper. Bring the gravy to a gentle, low simmer, then cook for 4-5 minutes, stirring occasionally, until it thickens enough to evenly coat the back of a metal spoon (the gravy will thicken slightly more as it rests).

Split the warm baked biscuits in half horizontally, arranging 2 biscuit halves per serving plate (cut side facing up). Ladle ¾ cup of warm sausage gravy over each plate of biscuits, top with an extra pinch of freshly ground black pepper if desired, and serve immediately while hot.