Target: 6 × 4 inches · landscape

Sausage Biscuits and Gravy

50 min · 6 breakfast servings

Ingredients

□ 3 cups all-purpose flour, divided

□ 1 tbsp baking powder

□ 1 tsp fine salt, divided

□ 1/2 tsp baking soda

□ 8 tbsp cold unsalted butter, cubed

□ 1 1/4 cups cold buttermilk, plus 1 tbsp for brushing

□ 1 lb breakfast sausage

□ 3 cups whole milk, plus more as needed

□ 1 1/2 tsp freshly ground black pepper, plus more to taste

□ 6 fried eggs, optional for serving

1. Heat oven to 425 F. Mix biscuit dry ingredients and cut in cold butter until pea-size pieces remain.

2. Fold in cold buttermilk, make six rounds, brush, and bake 14 to 16 minutes until deeply golden.

3. Brown sausage, then stir in flour and cook it for 2 minutes until it smells toasted.

4. Whisk in milk and pepper; simmer until thick. Spoon over split biscuits and loosen with milk if needed.

Cook’s note: Keep the biscuit butter cold; whisk in a splash of milk if gravy tightens.