Ingredients:

For the Biscuits:

• 2½ cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• ½ tsp baking soda
• ½ cup cold unsalted butter, cubed
• 1 cup buttermilk

For the Sausage Gravy:

• 1 lb breakfast sausage
• ¼ cup all-purpose flour
• 3 cups whole milk
• ½ tsp salt
• ½ tsp black pepper
• ¼ tsp garlic powder

Method:

1. Preheat the oven to 425°F (220°C). In a large bowl, whisk together the flour, baking powder, salt, and baking soda. Cut in the cold butter until the mixture resembles coarse crumbs.
2. Add the buttermilk and gently stir until a soft dough forms. Turn the dough onto a lightly floured surface, gently pat it out, and cut into biscuits.
3. Place the biscuits on a baking sheet and bake for 12–15 minutes, until golden brown.
4. Meanwhile, cook the breakfast sausage in a large skillet over medium heat, breaking it into small pieces. Cook until browned and no longer pink.
5. Sprinkle the flour over the sausage and stir for 1–2 minutes. Slowly pour in the milk while stirring constantly. Add the salt, black pepper, and garlic powder.
6. Simmer for 5–7 minutes, stirring often, until the gravy is thick and creamy. Serve the warm biscuits split open and generously topped with sausage gravy.

BiscuitsAndGravy