Ingredients
Method
Make & Bake the Biscuits
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt. Cut in the cold butter using a pastry cutter or fingertips until pea-sized crumbles form.
- Pour in the cold buttermilk and gently stir with a fork just until the dough comes together. Do not overmix.
- Turn dough out onto a lightly floured surface. Pat into a rectangle, fold in thirds like a letter, rotate 90 degrees, and repeat 3 times to build flaky layers. Pat to 1-inch thickness.
- Cut biscuits using a 2 1/2-inch round cutter (press straight down without twisting). Place on baking sheet touching slightly. Brush with melted butter and bake for 14-16 minutes until golden brown.
Make the Sausage Gravy
- In a large cast iron skillet over medium heat, cook breakfast sausage, breaking it up with a wooden spoon into small bite-sized crumbles until thoroughly browned (about 6-8 minutes). Do not drain the fat!
- Sprinkle the flour evenly over the sausage crumbles. Stir constantly for 1 to 2 minutes to cook out the raw flour taste and absorb the savory pan drippings.
- Gradually pour in the warm whole milk and heavy cream in a steady stream, whisking constantly to prevent lumps.
- Bring to a gentle simmer and cook for 4-6 minutes, stirring frequently, until the gravy thickens to a velvety, coat-the-back-of-a-spoon consistency.
- Season generously with freshly cracked black pepper, salt, garlic powder, and cayenne. Remove from heat.
Assemble & Serve
- Split warm buttermilk biscuits in half horizontally. Place on plates and ladle generous spoonfuls of hot sausage gravy over the top. Garnish with chopped fresh parsley and extra cracked black pepper.