Ingredients

For the Buttermilk Biscuits:

• 2 cups all-purpose flour

• 1 tablespoon baking powder

• 1 teaspoon baking soda

• 1 teaspoon sugar

• 1 teaspoon salt

• 6 tablespoons cold unsalted butter

• 1 cup cold buttermilk

For the Sausage Gravy:

• 1 lb ground pork breakfast sausage (sage-flavored preferred)

• ¼ cup all-purpose flour

• 2½ cups whole milk

• 2 tablespoons unsalted butter

• 1 teaspoon freshly ground black pepper

• 1 teaspoon ground sage

• ¼ teaspoon red pepper flakes (optional)

• Salt to taste

Instructions

Making the Biscuits:

1. Preheat oven to 425°F and line a baking sheet with parchment paper.

2. In a food processor, combine flour, baking powder, baking soda, sugar, and salt.

3. Add cold butter and pulse until mixture resembles coarse crumbs.

4. Add buttermilk all at once and pulse just until moistened.

5. Turn dough onto floured surface and gently knead a few times.

6. Pat dough into a rectangle 1½ inches thick, then fold like a letter.

7. Pat into 1-inch thick rectangle and cut with floured biscuit cutter.

8. Place on baking sheet 1 inch apart and bake 15-18 minutes until golden.

Making the Sausage Gravy:

1. In a large skillet over medium-high heat, cook sausage, breaking it into crumbles until completely browned.

2. Leave at least 1-2 tablespoons of grease in the pan for flavor.

3. Sprinkle flour evenly over sausage and stir for 1 minute until absorbed.

4. Add butter and stir until melted.

5. Slowly drizzle in milk while stirring constantly to prevent lumps.

6. Add black pepper, sage, and red pepper flakes.

7. Continue cooking, stirring frequently, until thickened to desired consistency.

8. Season with salt and additional pepper to taste.