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1
Heat a large cast-iron skillet over medium-high heat.
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2
Add the sausage, break it up with a wooden spoon, and cook, stirring occasionally, until well browned and cooked through, about 7 minutes.
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3
Using a slotted spoon, transfer the sausage to a bowl, leaving the rendered fat in the skillet.
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4
Whisk the flour into the fat and cook, stirring, for about 1 minute.
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5
While whisking, pour the milk into the skillet and bring the gravy to a boil.
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6
Lower the heat and simmer gently for 2 minutes.
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7
Stir in the sausage and season with pepper.
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8
Split the biscuits in half and divide them among plates.
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9
Top each biscuit with some of the gravy and serve immediately.
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10
To make the biscuits: Place a rack in the center of the oven and preheat to 450 degrees F. Line a baking sheet with two layers of parchment paper.
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11
Set aside.
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12
In a large bowl, whisk together the flour, baking powder, sugar, and salt.
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13
Rub 2 tablespoons of the butter into the flour with your fingertips until completely absorbed.
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14
Work the remaining butter into the flour until it is in even pieces about the size of a pea.
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15
Gently stir the milk into the flour mixture to make a loose dough.
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16
Lightly dust a clean work surface with flour and turn the dough out onto it.
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17
Pat the dough into a 1/2-inch thick rectangle.
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18
Fold the dough in thirds like a business letter.
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19
(For a flakier biscuit repeat the folding a second time.)
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20
Pat the dough into a 5 by 8-inch rectangle about 3/4-inch thick.
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21
Use a 2- to 3-inch round cutter to make 6 biscuits, and transfer them to the prepared baking sheet.
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22
Press together the scraps of dough and cut 2 more biscuits.
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23
To make the glaze: Mix the cream and melted butter together in a small bowl.
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24
Lightly brush the tops of the biscuits with the glaze.
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25
Bake until lightly browned, about 15 minutes.
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26
Cool on a rack for 5 minutes before serving.
