# What you'll need:
→ Biscuits
01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1 teaspoon salt
05 - 1 tablespoon granulated sugar
06 - 1/2 cup unsalted butter, cold and cubed
07 - 3/4 cup cold buttermilk
→ Sausage Gravy
08 - 1 pound breakfast sausage (pork, mild or hot)
09 - 1/4 cup all-purpose flour
10 - 2 1/2 cups whole milk
11 - 1/2 teaspoon freshly ground black pepper
12 - 1/2 teaspoon salt, adjust to taste
13 - Optional: pinch of crushed red pepper flakes
# How to make it:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Whisk together flour, baking powder, baking soda, salt, and sugar in a large bowl.
03 - Add cold, cubed butter and cut it into the flour mixture using a pastry blender or fork until coarse crumbs form.
04 - Pour in cold buttermilk and stir gently until a shaggy dough forms. Avoid overmixing.
05 - Turn dough onto floured surface, pat to 1-inch thickness, fold once or twice, then cut out 6 biscuits with a 2.5-inch round cutter.
06 - Place biscuits on prepared sheet, slightly touching, and bake 12–15 minutes until golden. Cool lightly on a rack.
07 - In a large skillet over medium heat, cook sausage, breaking it apart, until fully browned.
08 - Sprinkle flour onto cooked sausage and stir for 1–2 minutes to remove raw taste.
09 - Gradually add milk while stirring constantly. Bring to a gentle simmer and cook 4–5 minutes until thickened. Season with salt, pepper, and optional red pepper flakes.
10 - Split warm biscuits and generously ladle sausage gravy over each. Serve immediately.
