Ingredients:

  • 2.5 cups (315g) All-purpose flour
  • 1 tablespoon Baking powder
  • 0.5 teaspoon Baking soda
  • 1 teaspoon Fine sea salt
  • 0.5 cup (113g) Unsalted butter, frozen and grated
  • 1 cup (240ml) Cold buttermilk
  • 1 tablespoon Melted butter
  • 1 lb (450g) Pork breakfast sausage
  • 0.33 cup (42g) All-purpose flour
  • 3 cups (710ml) Whole milk
  • 1 teaspoon Black pepper
  • 0.5 teaspoon Smoked paprika
  • 1 pinch Red pepper flakes
  • 0.25 teaspoon Salt

Instructions:

  1. Preheat your oven to 425°F (220°C).
  2. Whisk 2.5 cups flour, baking powder, baking soda, and sea salt in a large bowl. Grate the frozen butter directly into the flour and toss lightly.
  3. Pour in cold buttermilk and stir until just combined. Turn dough onto a floured surface and fold over itself 5 times to create laminated layers.
  4. Press dough to 1-inch thickness. Use a 2.5-inch biscuit cutter to press straight down without twisting. Place on baking sheet and bake for 15 minutes until golden. Brush with melted butter.
  5. While biscuits bake, brown the pork sausage in a large cast-iron skillet over medium-high heat until fully cooked. Do not drain the fat.
  6. Sprinkle 1/3 cup flour over the cooked sausage and fat. Stir constantly for 2 minutes to cook the flour taste out.
  7. Gradually whisk in the whole milk. Add black pepper, smoked paprika, and red pepper flakes.
  8. Simmer the gravy for 5-7 minutes until thickened to your desired viscosity. Season with additional salt to taste and serve over split warm biscuits.