The Big Jay Recipe

Preheat and prep

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it. Grate the cheddar and keep chilled until ready to use.

Mix dry ingredients

In a large bowl whisk together 2 1/2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon granulated sugar, and 1 teaspoon fine salt until evenly combined.

Cut in butter

Cut 1/2 cup cold unsalted butter into 1/2-inch cubes and work into the dry ingredients with a pastry cutter or two forks (or pulse in a food processor) until mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Add cheddar and buttermilk

Stir in 1 1/2 cups grated sharp cheddar so it's evenly distributed. Pour in 1 cup cold buttermilk and gently fold with a rubber spatula until a shaggy, slightly sticky dough forms. If dough is too dry, add up to 1/4 cup additional buttermilk, 1 tablespoon at a time.

Turn out and shape

Turn dough onto a lightly floured surface and gently pat it into a 3/4- to 1-inch thick rectangle. Fold the dough onto itself 2-3 times to create layers, then gently pat again to 3/4- to 1-inch thickness. Avoid overworking to keep biscuits tender.

Cut biscuits

Using a floured 2 1/2-inch round cutter (or a sharp knife for squares), cut 8-9 rounds. Press straight down without twisting to help them rise evenly. Re-shape scraps and cut additional biscuits as needed.

Egg wash and bake

Whisk 1 egg with 1 teaspoon cold water. Brush the tops of the biscuits lightly with egg wash for a golden finish. Place biscuits on prepared baking sheet about 1 inch apart. Bake in the preheated oven 12-15 minutes, until golden brown on top and cooked through. If using a convection oven, check at 10-12 minutes.

Finish

Remove biscuits from oven and brush optionally with 1 tablespoon melted butter. Let cool slightly on a rack while you make the sausage gravy.

Brown the sausage

In a large skillet over medium heat, add 1 lb bulk pork breakfast sausage. Break it into small pieces and cook, stirring occasionally, until browned and cooked through, about 6-8 minutes. Render as much fat as needed but leave at least 2-3 tablespoons of fat in the pan for flavor; drain any excess if there's more.

Make roux

Reduce heat to medium-low. Sprinkle 1/4 cup all-purpose flour evenly over the browned sausage and fat. Stir constantly for 1-2 minutes to cook the raw flour taste — the mixture will be thick and pasty.

Add milk and thicken

Slowly pour in 2 cups whole milk while stirring to prevent lumps. Increase heat to medium and bring to a gentle simmer. Continue stirring and cook until the gravy thickens, 4-6 minutes. If the gravy becomes too thick, stir in up to 1/4 cup heavy cream or additional milk to reach desired consistency.

Season

Season with 1 teaspoon freshly ground black pepper and 3/4 teaspoon kosher salt. Taste and adjust seasoning; add up to 1 teaspoon hot sauce if you want a slight kick. Keep the gravy warm on the lowest heat while biscuits finish.

Split each warm cheddar biscuit horizontally. Arrange biscuits on a serving plate with a bowl or small skillet of hot sausage gravy alongside for dipping. Optionally sprinkle chopped chives or parsley over the gravy or biscuits and serve immediately.