Skillet Buttermilk Biscuits with Sage Sausage Gravy

Ingredients

• •2 1/2 cups all-purpose flour, plus extra for dusting
• •1 tablespoon baking powder
• •1/2 teaspoon baking soda
• •1 teaspoon kosher salt
• •1/2 cup (1 stick) ice-cold unsalted butter, cubed
• •1 cup cold full-fat buttermilk
• •2 tablespoons melted butter for brushing
• •1 pound bulk pork breakfast sausage
• •1/4 cup all-purpose flour (for gravy)
• •3 cups whole milk, room temperature
• •1 tablespoon fresh sage, finely minced
• •1 teaspoon freshly cracked black pepper
• •1/2 teaspoon kosher salt (for gravy)
• •1 pinch ground nutmeg

Instructions

1. 1Preheat your oven to 425°F (220°C). Place a 10-inch cast-iron skillet inside the oven while it preheats to ensure a crispy bottom crust.
2. 2In a large mixing bowl, whisk together the 2 1/2 cups flour, baking powder, baking soda, and salt.
3. 3Incorporate the cold cubed butter into the flour mixture using a pastry cutter or your fingertips until the mixture resembles coarse meal with a few pea-sized lumps of butter remaining.
4. 4Make a well in the center of the dry ingredients and pour in the cold buttermilk. Stir gently with a wooden spoon or fork just until a shaggy dough forms; do not overmix.
5. 5Turn the dough onto a lightly floured surface. Gently pat it into a rectangle and fold it in half, repeating this 5 or 6 times to create flaky layers. Pat the dough down to a 1-inch thickness.
6. 6Use a 2.5-inch biscuit cutter to stamp out biscuits, pressing straight down without twisting the cutter. Re-roll scraps once if necessary.
7. 7Carefully remove the hot skillet from the oven. Arrange the biscuits inside the skillet so they are lightly touching. Brush the tops with melted butter.
8. 8Bake for 15 to 18 minutes until the tops are deeply golden brown and the biscuits have risen significantly.
9. 9While biscuits bake, place the pork sausage in a large skillet over medium-high heat. Brown the meat, breaking it into small crumbles with a spatula, until fully cooked. Do not drain the rendered fat.
10. 10Sprinkle 1/4 cup of flour over the sausage and fat. Stir constantly for 2 minutes to cook the flour into a roux.
11. 11Slowly whisk in the milk, a little at a time, to avoid lumps. Add the minced sage, black pepper, salt, and nutmeg.
12. 12Simmer the gravy for 5 to 8 minutes, stirring frequently, until it is thick and creamy. Adjust seasoning if needed.
13. 13Split the warm biscuits in half and generously ladle the hot sage sausage gravy over them. Serve immediately while piping hot.