BISCUITS AND GRAVY

Step 1

Adjust the oven rack to the middle position. Preheat the oven to 450°F.

Step 2

In a medium bowl, whisk together flour, baking powder, baking soda, salt, and sugar.

Step 3

Cut 1 cup of butter into ½-inch cubes. Add butter into the flour mixture and toss to coat.

Step 4

Use fingers to break the butter into small pieces in the flour until the mixture resembles cornmeal.

Step 5

Gradually add 1 cup buttermilk into the flour mixture, stirring with a fork until incorporated.

Step 6

Knead the biscuit mixture in the bowl 5 to 6 times until a shaggy dough forms.

Step 7

Lightly dust working surface with the flour. Turn the mixture onto the floured surface, knead a few times and shape into a 1-inch thick square, about 8 x 8 inches.

Step 8

Cut the dough into 4 even-shaped squares and stack as evenly as possible on top of each other.

Step 9

Lightly flour a rolling pin and roll the dough out into a 3/4-inch thick square, 9 x 9 inches.

Step 10

Using a 3-inch floured biscuit cutter, press the cutter straight down into the dough, without turning.

Step 11

Transfer biscuits to a parchment paper-lined sheet pan.

Step 12

Gather the dough scraps and form into a ball, then roll out. Cut out 3 more biscuits, 12 total.

Step 13

Refrigerate the biscuits on a sheet pan for 10 to 30 minutes before baking.

Step 14

Transfer the biscuits to a new parchment paper-lined sheet pan, spaced 1-inch apart.

Step 15

Melt 2 tablespoons butter, brush on top of each biscuit.

Step 16

Bake the biscuits until lightly golden brown on tops and bottoms, about 14 to 18 minutes.

Step 17

Transfer biscuits to a cooling rack while making the gravy.

Step 18

In a small bowl mix together flour, salt, garlic powder, onion powder, and black pepper.

Step 19

Heat a large nonstick pan over medium heat. Add pork and break up the meat using a wooden spoon. Cook the pork until no longer pink and lightly browned, about 5 minutes.

Step 20

Melt the butter in the pan. Sprinkle the flour mixture over the sausage, stir and cook until the flour is absorbed, 1 to 2 minutes.

Step 21

Slowly whisk in the milk and cream, then turn up the heat to medium-high to bring to a boil.

Step 22

Reduce heat to a rapid simmer, cook and stir occasionally until the sauce is thickened and can coat the back of a spoon, about 5 minutes.

Step 23

Taste the gravy and season with salt and pepper as desired.

Step 24

Split the biscuits in half and serve sausage gravy on top.