Biscuits and Gravy

Biscuits:

2 cups (9oz) all purpose flour, plus more for dusting

1 Tbsp sugar

1 Tbsp baking powder

¼ tsp baking soda

1 tsp salt

6 Tbsp unsalted butter, very cold

1 cup COLD buttermilk

1. Preheat the oven to 450 degrees
2. Line a baking sheet with parchment paper
3. In a bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk to combine.
4. Cut the butter into small cubes and put into the flour mixture. With a pastry blender (or two forks) press the butter down to incorporate the butter into the flour. Work it in gently until the butter is mostly pea-size or smaller. The faster you do this step, the better. You want the butter to stay cold. (Note: this step can be done in a food processor instead)
5. Gently add the buttermilk and stir just until combined. DO NOT OVERMIX. Dough will be slightly sticky.
6. Dust a flat surface with a little more flour, dump out the dough and with a floured rolling pin, roll dough to ¾ inch tall, Use a biscuit cutter, or the top of a glass cup to push straight down into the dough. Try to get about 5 or 6 biscuits cut, then gently put the scraps together (again being careful not to overwork the dough) an cut another 2-4 biscuits with the remaining dough.
7. Put biscuits 2 inches apart on the baking sheet lined with parchment paper and bake until barely golden, 10-13 minutes. Do not overcook.

Note: Makes 8-10 biscuits. If you make smaller biscuits they will cook much faster-so watch out to make sure they don't burn.

Sausage Gravy:

1 lb regular or country or traditional sausage

1/3 cup flour

4 cups whole milk

1 tsp salt

1 tsp black pepper (start with ¼ tsp and see if you like more pepper)

1. In a deep frying pan, brown and crumble sausage over medium high heat until fully cooked.
2. Reduce the heat to medium low.
3. Sprinkle the flour in and stir around until sausage is evenly coated in the flour.
4. Add the milk, salt, pepper, and mix to combine.
5. Increase the heat to medium high and stir often, as sauce boils then thickens. It will take about ten minutes for sauce to fully thicken. If gravy gets too thick, add a little more milk.
6. Serve gravy over warm biscuits.