Biscuits and Gravy

Ingredients

• 6 cups all-purpose flour
• 4 tbsp baking powder
• 1 1/2 tsp coarse salt
• 1/3 cup sugar
• 2 3/4 sticks ice-cold unsalted butter, shredded on a cheese grater
• 5 large eggs
• 1 3/4 cups buttermilk
• 1 lb breakfast sausage
• 1 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 4 cups whole milk
• Coarse salt and pepper to taste

Instructions

1. Preheat the oven to 375°F.
2. In a stand mixer with the hook attachment, add the flour, baking powder, salt, sugar, and shredded butter. Mix on low speed just until combined.
3. In a separate medium-sized bowl, whisk together the eggs and buttermilk until combined, then pour into the dry mixture and mix on low speed just until combined.
4. Transfer dough to a clean surface lightly dusted with flour. Dust the top of the dough with flour and roll out until 1 1/2 to 2 inches thick. Using a 2 1/2 to 3-inch circle cutter, cut as many dough rounds as possible.
5. Transfer biscuits to a large 12-inch cast-iron skillet or 13x9-inch casserole dish, spacing about 1/2 to 1 inch apart. Reroll and cut remaining dough. You should get 20 to 22 biscuits total.
6. Bake for 26-30 minutes or until lightly browned and cooked in the center. Keep warm.
7. For the gravy, cook the breakfast sausage in a large sauté pan over medium heat until cooked through. Set aside on a plate.
8. Add the butter to a medium to large sauté pan or cast-iron skillet over low to medium heat. Once melted, whisk in the 1/4 cup flour until combined.
9. Pour in the milk while whisking to combine the roux with the milk. Turn heat to high and bring to a boil. It should become very thick, like alfredo sauce.
10. Turn heat down to low and cook, whisking occasionally, until the starchy flour taste is gone, about 4 to 5 minutes.
11. Add the cooked sausage back in and season with salt and pepper to taste.
12. Slice the biscuits in half or leave whole and serve with several spoonfuls of sausage gravy over the top.