Biscuits and Sausage Gravy

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

2.In a large bowl, whisk together the 2 cups of flour, baking powder, salt, and baking soda.

3.Cut the cold butter cubes into the flour mixture using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

4.Pour in the cold buttermilk and mix gently with a fork just until the dough comes together. Do not overmix.

5.Turn the dough out onto a lightly floured surface. Gently pat the dough into a rectangle about 1 inch thick. Fold the dough in thirds (like a letter), then pat it down again to a 1-inch thickness. Repeat this folding and patting process 2-3 times to create flaky layers.

6.Use a 2-inch biscuit cutter (do not twist the cutter) to cut out the biscuits. Place them on the prepared baking sheet, touching slightly for softer sides, or spaced apart for crispier sides. Gather the scraps and gently pat them together for the final biscuits.

7.Brush the tops of the biscuits with melted butter. Bake for 12-15 minutes, or until golden brown and risen. Set aside.

8.To make the gravy, crumble the sausage into a large skillet over medium-high heat. Cook, stirring occasionally, until the sausage is fully browned and no pink remains. Drain off all but 1/4 cup of the rendered fat.

9.Reduce the heat to medium. Sprinkle the 1/4 cup of flour over the sausage and fat. Cook, stirring constantly, for 1-2 minutes to cook out the raw flour taste, creating a roux.

10.Gradually whisk in the 3 cups of whole milk until smooth. Bring the mixture to a simmer, stirring frequently. The gravy will thicken as it heats.

11.Season the gravy with salt and black pepper. Taste and adjust seasoning as needed. If the gravy is too thick, add a splash more milk; if too thin, simmer for a few more minutes.

12.Split the warm biscuits in half and serve immediately, generously smothered with the creamy sausage gravy.