Biscuits and Gravy

• 6 cups All-purpose flour
• 8 tsp Baking powder
• 16 tbsp Cold unsalted butter, cubed
• 2 2/3 cups Buttermilk
• 480 g Breakfast sausage
• 8 tbsp All-purpose flour (for gravy)
• 7 cups Whole milk
• to taste Kosher salt & black pepper

Instructions

1. Step 1: Heat oven to 450°F (232°C). Whisk flour and baking powder. Cut in cold butter to pea-sized bits. Stir in buttermilk just until shaggy.
2. Step 2: Pat dough 2 cm thick, fold in thirds, pat again, and cut rounds. Bake on a hot sheet 12–15 minutes until tall and golden.
3. Step 3: For gravy, brown sausage in a skillet, breaking it up. Sprinkle flour over fat; cook 1–2 minutes.
4. Step 4: Gradually whisk in milk; simmer 3–5 minutes until thick. Season generously with black pepper and salt.
5. Step 5: Split biscuits and ladle sausage gravy over top.