Ingredients: Mix together 2 cups of flour, 1 tbsp baking powder, and 1 tsp salt in a large bowl.

Mixing: Cut in 1/2 cup of cold butter until the mixture resembles coarse crumbs.

Dough Formation: Gradually add 1 cup of milk and stir until a soft dough forms.

Shaping: On a floured surface, knead the dough gently 3-4 times. Roll out to 1 inch thick and cut with a biscuit cutter.

Baking: Place on a baking sheet and bake at 425°F (218°C) for 12-15 minutes until golden.

“Perfect biscuits are all about keeping the butter cold and handling the dough as little as possible.”

Cooking the Sausage: In a large skillet, cook the sausage over medium heat until brown and crumbly.

Making the Roux: Sprinkle 3 tbsp of flour over the cooked sausage, stir to combine, and cook for 2 minutes to remove the flour taste.

Adding Milk: Gradually whisk in 2 cups of milk, ensuring no lumps form.

Seasoning: Add salt and ground black pepper to taste, and stir constantly until the mixture thickens into a gravy.

“The secret to smooth, thick gravy lies in the roux—ensure it’s cooked well before adding milk.”