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Ingredients
- For Buttermilk Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 tablespoon kosher salt
- 1/2 cup unsalted butter, frozen
- 3/4 cup full-fat buttermilk
- flour, for work surface
- 1 tablespoon butter, melted
- For Classic Sausage Gravy:
- 1 pound pork breakfast sausage
- 1/4 cup all-purpose flour
- 2 1/2 cups half-and-half
- pinch of mustard powder
- pinch of ground allspice
- pinch of freshly ground black pepper
Preparation
Step 1
Make Buttermilk Biscuits:
Preheat oven to 400 degrees. In a mixing bowl, sift together flour and baking powder. Mix in salt. Using the wide holes on a box grater, grate butter into bowl. Use your fingers to massage butter into flour mixture until the size of small pebbles. Add buttermilk, stirring with fork, until dough comes together.
Dust work surface with flour. Turn dough out onto work surface and knead just until it comes together. Gently pat dough into a 1-inch-thick rectangle. Fold dough in half to make a square, then gently pat into a rectangle again. Fold in half again. Pat dough into a 6-by-9-inch rectangle about 1 inch thick. Use a sharp knife or bench scraper to cut dough into 6 smaller rectangles. Transfer to a baking sheet. Brush melted butter on tops of biscuits. Bake until puffed and golden, 16-18 minutes.
Make Classic Sausage Gravy:
In a large cast-iron skillet over medium heat, cook sausage, breaking up with a wooden spoon, until crumbly and well-browned, about 12 minutes.
Stir in flour and cook, stirring frequently, until pan drippings have absorbed flour, about 5 minutes.
Gradually stir in half-and-half. Let mixture come to a low simmer and cook, stirring frequently, until thick enough to coat back of spoon. Add mustard powder, ground allspice and freshly ground black pepper.
To serve, spoon gravy over warm, split buttermilk biscuits.