Homestyle Sage and Black Pepper Biscuits with Creamy Sausage Gravy

Ingredients

• •2 cups all-purpose flour, plus more for dusting
• •1 tablespoon baking powder
• •1/2 teaspoon baking soda
• •1 teaspoon kosher salt
• •1.5 teaspoons coarsely cracked black pepper, divided
• •2 tablespoons fresh sage, finely minced
• •6 tablespoons cold unsalted butter, cubed into 1/2 inch pieces
• •3/4 cup cold whole buttermilk
• •1 pound high-quality bulk pork breakfast sausage
• •1/3 cup all-purpose flour (for the gravy roux)
• •3.5 cups whole milk, room temperature
• •1/2 teaspoon sea salt (to taste)
• •1/4 teaspoon cayenne pepper (optional)

Instructions

1. 1Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. 2In a large bowl, whisk together 2 cups flour, baking powder, baking soda, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 tablespoon of minced sage.
3. 3Using a pastry cutter or your fingertips, work the cold butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining.
4. 4Make a well in the center and pour in the cold buttermilk. Stir gently with a fork until a shaggy dough forms. Do not overmix.
5. 5Turn the dough onto a lightly floured surface. Gently pat into a rectangle, fold in half, and repeat 3 times to create flaky layers. Pat down to 1-inch thickness and cut into circles using a 3-inch biscuit cutter.
6. 6Place biscuits on the prepared baking sheet, touching slightly for higher rise, and bake for 12-15 minutes until golden brown.
7. 7While biscuits bake, brown the pork sausage in a large skillet over medium-high heat, breaking it into small crumbles until fully cooked and browned.
8. 8Do not drain the fat. Sprinkle 1/3 cup flour over the cooked sausage and stir constantly for 2 minutes to cook out the raw flour taste.
9. 9Gradually whisk in the milk, a half-cup at a time, stirring constantly to prevent lumps. Bring to a gentle simmer.
10. 10Add the remaining 1 tablespoon of fresh sage, 1 teaspoon of cracked black pepper, sea salt, and cayenne. Simmer for 5-7 minutes until the gravy is thick and velvety.
11. 11Split the warm biscuits in half, place on plates, and ladle a generous amount of sausage gravy over the top. Garnish with extra black pepper if desired.