Mix dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.
Cut in butter: Add cold butter and use your fingers or a pastry cutter to blend until the mixture looks like coarse crumbs.
Add buttermilk: Pour in buttermilk and stir until just combined. Don’t overmix — the dough should be soft and slightly sticky.
Shape & bake: Turn dough onto a floured surface, pat it out about ¾-inch thick, and cut into rounds. Place on a baking sheet and bake 12–15 minutes until golden brown.
🌭 Make the sausage gravy:
Brown the sausage: In a large skillet, cook the sausage over medium heat until browned and crumbly. Don’t drain all the grease — leave about 2 tbsp for flavor.
Add flour: Sprinkle flour over the sausage and stir for 1–2 minutes to make a roux.
Add milk: Slowly pour in milk while stirring constantly. Cook over medium heat until thick and creamy (5–7 minutes).
Season: Add salt and plenty of black pepper. Adjust to taste.
🥛 To serve:
Split the warm biscuits in half and pour that creamy sausage gravy right over the top. Garnish with a little cracked black pepper or chopped parsley if you want to be fancy.
💡 Ashley’s Tip
If you like your gravy extra rich, stir in a splash of heavy cream at the end — it makes it ultra-smooth and decadent. 😋
Would you like me to give you a make-ahead version too (great for busy mornings or brunch parties)?
