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Ingredients
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For the Buttermilk Biscuits
For the Sausage Gravy
Method
For the Buttermilk Biscuits
- 1
Preheat the Oven
Preheat your oven to 425°F (220°C).
- 2
Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
- 3
Cut in Butter
Using a pastry cutter or your fingers, cut the cold butter into the flour mixture until it resembles coarse crumbs.
- 4
Add Buttermilk
Make a well in the center of the mixture and pour in the buttermilk. Stir gently until just combined; do not overmix.
- 5
Shape Biscuits
Turn the dough out onto a floured surface and pat it into a rectangle about 1 inch thick. Cut out biscuits using a biscuit cutter or a glass.
- 6
Bake
Place the biscuits on a baking sheet lined with parchment paper. Bake in the preheated oven for 12-15 minutes, or until golden brown.
For the Sausage Gravy
- 7
Cook the Sausage
In a large skillet over medium heat, crumble and cook the breakfast sausage until browned and fully cooked, about 5-7 minutes.
- 8
Make the Roux
Sprinkle the flour over the cooked sausage and stir well to combine. Cook for an additional 2 minutes to eliminate the raw flour taste.
- 9
Add Milk
Gradually whisk in the milk, stirring constantly until the mixture thickens, about 5 minutes.
- 10
Season the Gravy
Add the salt, black pepper, red pepper flakes, garlic powder, and onion powder. Stir to combine and cook for an additional 2-3 minutes.