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Flaky biscuits drowning in peppery sausage gravy. This Southern high calorie breakfast is the kind of morning meal that makes getting up worth it.
Preheat your oven to 425°F. In a mixing bowl, combine 2 cups all-purpose flour, baking powder, and salt.
Add cold unsalted butter and cut it into the flour mixture until it resembles coarse crumbs. Stir in buttermilk and whole milk just until combined; do not overmix.
Turn the dough onto a floured surface, pat to 1-inch thickness, and cut out biscuits. Place them on a parchment-lined baking sheet and bake for 12–15 minutes until golden.
While biscuits bake, cook pork sausage in a large skillet over medium heat, breaking it up and browning thoroughly. Do not drain the fat.
Sprinkle 4 tbsp all-purpose flour into the skillet. Stir and cook for 2 minutes, then slowly pour in 2 cups whole milk while stirring. Add black pepper. Simmer on medium-low, stirring, until thickened—about 5–7 minutes. Taste and adjust salt as needed.
Split warm biscuits, pour sausage gravy generously over, and serve immediately.
