Ingredients:

  • 2.5 cups all-purpose flour (315g)
  • 1 tablespoon baking powder
  • 0.25 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 0.5 cup unsalted butter (113g), frozen
  • 1 cup low-fat buttermilk (240ml), chilled
  • 1 lb lean bulk pork sausage (450g)
  • 0.33 cup all-purpose flour (40g)
  • 3.5 cups 2% reduced-fat milk (840ml)
  • 1 teaspoon freshly cracked black pepper
  • 1 pinch smoked paprika
  • 0.25 teaspoon salt

Instructions:

  1. Preheat and Prep. Set your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Combine Dry Ingredients. Whisk 2.5 cups flour, baking powder, baking soda, and 1 teaspoon salt in a chilled metal bowl.
  3. Incorporate the Fat. Use a box grater to grate 0.5 cup frozen butter into the flour mixture. Toss lightly with a fork until it looks like coarse crumbs. Note: Avoid using your hands; your body heat will melt the butter.
  4. Hydrate the Dough. Pour in 1 cup chilled buttermilk. Stir with a wooden spoon just until a shaggy dough forms.
  5. Laminate and Cut. Turn dough onto a floured surface. Fold it over itself 5-6 times to create layers, then pat into a 1 inch thick rectangle. Cut with a 2.5 inch biscuit cutter. Press straight down — do not twist the cutter.
  6. Bake the Biscuits. Arrange on the sheet so they are just touching. Bake 15-20 minutes until the tops are deeply golden and the sides have puffed.
  7. Brown the Meat. While baking, add 1 lb pork sausage to a large skillet over medium high heat. Cook until browned and crumbly, letting a crust form on the bottom.
  8. Form the Roux. Sprinkle 0.33 cup flour over the cooked sausage and its rendered fat. Stir constantly for 2 minutes until the flour smells nutty and the raw white color disappears.
  9. Simmer the Gravy. Gradually whisk in 3.5 cups milk. Add 1 teaspoon pepper, paprika, and 0.25 teaspoon salt. Simmer 5-8 minutes until the sauce is thick enough to coat the back of a spoon.
  10. Serve Hot. Split the warm biscuits and ladle the velvety gravy over the top.