Ingredients:

  • 2.5 cups (315g) all-purpose flour
  • 1 tbsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp kosher salt
  • 0.5 cup (113g) unsalted butter, frozen and grated
  • 1 cup (240ml) full-fat buttermilk, chilled
  • 1 tbsp melted butter
  • 1 lb (450g) bulk pork sausage
  • 0.33 cup (42g) all-purpose flour
  • 3 cups (720ml) whole milk, cold
  • 1 tsp coarsely ground black pepper
  • 0.5 tsp kosher salt
  • 1 pinch red pepper flakes

Instructions:

  1. Preheat your oven to 425°F (220°C). Whisk the 2.5 cups flour, baking powder, baking soda, and 1 tsp salt in a large bowl.
  2. Use a box grater to shred the frozen butter directly into the flour mixture. Toss lightly to coat the butter in flour while keeping it cold.
  3. Pour in the chilled buttermilk and stir until a shaggy dough forms.
  4. Turn the dough onto a floured surface. Fold the dough over itself 5-6 times to create laminated layers.
  5. Pat the dough to 1-inch thickness. Use a 2.5-inch circular cutter to cut biscuits, pressing straight down without twisting. Place on a baking sheet and brush with melted butter.
  6. Bake the biscuits for 12-15 minutes or until the tops are golden brown.
  7. While biscuits bake, brown the pork sausage in a large cast-iron skillet over medium-high heat until deeply caramelized and a fond forms on the bottom.
  8. Reduce heat to medium. Sprinkle 1/3 cup flour over the cooked sausage and fat. Stir for 1-2 minutes to cook out the raw flour taste.
  9. Slowly whisk in the cold milk. Continue whisking constantly to create a smooth emulsion. Add black pepper, 0.5 tsp salt, and red pepper flakes.
  10. Simmer the gravy until thickened and velvety. Serve immediately over the warm, split biscuits.