Buttermilk Biscuits with Sausage Gravy

Ingredients

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp granulated sugar
• 1 tsp fine salt
• 115 g cold unsalted butter (frozen 10 min)
• 0,75 cup cold buttermilk
• 454 g pork breakfast sausage, casings removed
• 3 tbsp all-purpose flour (for gravy)
• 2,5 cups whole milk
• 1 tsp Worcestershire sauce
• 1 tsp freshly cracked black pepper
• 2 tbsp fresh chives, finely chopped

Instructions

1. 1

   Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

2. 2

   In a large bowl, whisk together 2 cups flour, baking powder, sugar, and salt. Grate the cold butter directly into the flour and toss with your fingertips until the mixture resembles coarse crumbs with pea-sized flecks of butter.

3. 3

   Pour in the cold buttermilk and stir gently with a fork just until a shaggy dough forms : do not overmix or the biscuits will turn tough.

4. 4

   Turn the dough onto a lightly floured surface, pat into a 1-inch (2.5 cm) thick rectangle, fold in thirds like a letter, then pat out again. Repeat once more for flaky layers.

5. 5

   Cut into 8 rounds with a sharp biscuit cutter (press straight down, do not twist). Place on the sheet so they touch slightly, brush tops with a little buttermilk, and bake 15-18 minutes until tall and deeply golden.

6. 6

   Meanwhile, heat a large skillet over medium-high heat. Crumble in the breakfast sausage and cook 6-8 minutes, breaking it up, until deeply browned with crispy edges : those brown bits are pure flavour.

7. 7

   Sprinkle 3 tbsp flour over the sausage and stir constantly for 1-2 minutes to cook out the raw taste, until the flour coats every piece and smells nutty.

8. 8

   Slowly whisk in the whole milk, scraping up the fond from the bottom of the pan. Add the Worcestershire sauce, a generous pinch of salt, and plenty of freshly cracked black pepper.

9. 9

   Simmer gently for 4-6 minutes, stirring often, until the gravy thickens enough to coat the back of a spoon. Taste and adjust seasoning : it should be peppery and rich.

10. 10

    Stir in the chopped fresh chives off the heat. Split the warm biscuits open and ladle the hot gravy generously overtop. Serve immediately.