-
1
Heat the oven to 425 degrees F and arrange a rack in the middle.
-
2
Line a baking sheet with parchment paper; set aside.
-
3
Whisk together the measured flour, baking powder, salt, and baking soda in a large bowl to aerate and combine.
-
4
Add the butter pieces and toss to just coat them in the flour mixture.
-
5
Place the bowl in the freezer for 10 minutes.
-
6
Using a pastry blender or 2 knives, and working quickly so as not to soften the butter, cut the butter into the dry ingredients until its in pea-size pieces.
-
7
Drizzle in the buttermilk and stir just until a moist, shaggy dough comes together.
-
8
Generously dust a work surface with flour.
-
9
Scrape the dough out onto the surface and dust the top with more flour.
-
10
Using floured hands, gently pat the dough into a 1-inch-thick circle.
-
11
Using a 2-1/2-inch round cutter dipped in flour, cut out as many biscuits as possible (press straight down through the doughdo not twist the cutter, or the biscuits will not rise properly).
-
12
Transfer the biscuits to the prepared baking sheet, spacing them at least 1 inch apart.
-
13
Gather the scraps into a ball, pat it into a 1-inch-thick circle, and cut out more biscuits.
-
14
Repeat as needed until you have 8 total.
-
15
Discard any remaining dough.
-
16
Bake until the biscuits have risen and are golden brown on top, about 15 to 16 minutes.
-
17
Transfer them to a wire rack.
-
18
Meanwhile, make the gravy.
-
19
Heat the butter in a large frying pan over medium-high heat until foaming.
-
20
Add the sausage and cook, breaking it up into smaller pieces with a wooden spoon, until the meats no longer pink and is starting to brown, about 5 minutes.
-
21
Reduce the heat to medium.
-
22
Sprinkle the sausage with the flour, measured salt, measured pepper, and cayenne.
-
23
Cook, stirring frequently, until the raw taste of the flour has cooked off, about 1 minute.
-
24
Gradually stir in the milk, scraping up any browned bits from the bottom of the pan.
-
25
Bring to a simmer, stirring occasionally.
-
26
Continue simmering, stirring often, until the mixture has thickened slightly, about 1 minute more (the gravy will continue to thicken as it sits).
-
27
Taste and season with additional salt and pepper as needed.
-
28
Keep warm.
-
29
To serve, split the biscuits in half horizontally and top with the sausage gravy.
