The Jay Bird Recipe

Preheat and prepare

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.

In a large bowl whisk together 2 cups flour, 2 tsp baking powder, 1/2 tsp baking soda, 3/4 tsp salt, and 1 tsp sugar until evenly combined.

Cut the cold cubed butter into the flour mixture: use a pastry cutter, two knives, or your fingertips to work the butter until the mixture resembles coarse crumbs with some pea-sized pieces.

Fold in 1 1/2 cups grated sharp cheddar until distributed evenly through the dry mix.

In a separate small bowl whisk together 3 tbsp cold buttermilk, 1 1/4 cups whole milk, and 1 beaten egg. Pour the wet ingredients into the dry mixture and stir gently with a wooden spoon or spatula until just combined. The dough should be shaggy and slightly sticky; do not overmix.

Turn the dough out onto a lightly floured surface. Gently pat it into a 3/4–1 inch thick rectangle. Fold the dough over itself 2 times to create layers, then press again to 3/4–1 inch thickness. This creates flakiness in the biscuits.

Use a 2.5–3 inch round biscuit cutter (or a floured glass) to cut biscuits: press straight down without twisting to keep the edges tall. Gather scraps, gently re-pat (do not overwork) and cut additional biscuits. You should get about 8 large biscuits.

Place the biscuits on the prepared baking sheet about 1 inch apart for slightly crisp sides or touching for taller, softer sides.

Brush the tops lightly with 2 tbsp melted butter for color and flavor.

Bake in the preheated oven for 12–16 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. Remove from oven and let rest on the sheet for 5 minutes before serving or splitting for dipping.

While biscuits bake, make the gravy. Heat a large skillet over medium-high heat. Add 1 lb bulk breakfast sausage and cook, breaking it up with a spoon, until browned and cooked through, about 6–8 minutes. Render the fat — you should have several tablespoons of fat in the pan. Taste a small piece to judge seasoning.

Reduce heat to medium. Sprinkle 1/3 cup flour evenly over the cooked sausage and stir constantly for 1–2 minutes to cook the raw flour taste and form a roux; the mixture will thicken and cling to the sausage. Do not let the flour burn.

Slowly pour in 2 cups whole milk while stirring constantly to prevent lumps. Bring the mixture to a gentle simmer. Continue stirring as it thickens — this takes about 3–5 minutes. If the gravy becomes too thick, whisk in up to 2 tablespoons hot water at a time until you reach a smooth, spoonable consistency.

Season the gravy with 1 tsp salt and 1 tsp freshly ground black pepper. Taste and adjust seasoning as needed. If sausage was very salty, reduce added salt.

Keep the gravy on low heat, stirring occasionally, until ready to serve. If it sits and thickens, thin with a splash of milk or a little hot water to reach dipping consistency.