What you'll need
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1 tbsp baking powder
- 1 tsp sugar
- 3/4 tsp salt
- 1/2 cup (1 stick) cold unsalted butter, cubed
- 1 cup cold buttermilk
- 1 lb bulk breakfast sausage
- 1/4 cup all-purpose flour (for gravy)
- 3 cups whole milk
- 1 tsp black pepper, or more to taste
- Salt, to taste
Method
Mix the dough
Heat the oven to 450°F. Whisk the flour, baking powder, sugar, and salt in a large bowl. Work in the cold butter with your fingertips until the pieces are about the size of peas. Stir in the buttermilk just until a shaggy dough forms.
Fold for layers
Turn the dough onto a floured counter and pat it into a rectangle about 1 inch thick. Fold it in thirds like a letter, turn it, and pat it out again. Repeat once more.
Cut and bake
Cut straight down with a floured 2 1/2-inch cutter without twisting, and set the biscuits touching on a baking sheet. Bake for 12 to 15 minutes, until tall and golden.
Brown the sausage
While the biscuits bake, cook the sausage in a large skillet over medium-high heat, breaking it up, for 7 to 8 minutes, until browned and cooked through.
Make the gravy
Sprinkle the 1/4 cup flour over the sausage and stir for 1 minute. Slowly pour in the milk, stirring constantly, and simmer for 5 to 8 minutes, until thick. Season with the pepper and salt.
Serve
Split the warm biscuits, ladle the gravy over the top, and finish with more black pepper.
Cold butter and a gentle hand are the whole secret. Overworked dough makes tough biscuits, and twisting the cutter seals the edges so they can't rise.