Instructions:
- Prep: Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, sugar, salt, and baking soda.
- Cut in Fat: Add the cold, cubed butter (and shortening if using) to the flour mixture. Using a pastry cutter, two forks, or your fingertips, work the fat into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This is key for flaky layers.
- Add Buttermilk: Make a well in the center and pour in the cold buttermilk. Use a fork to gently stir until the dough just comes together and there are no dry spots of flour. Do not overmix.
- Shape: Turn the dough out onto a lightly floured surface. Gently pat it into a ¾-inch thick rectangle. Fold the dough in half, turn it 90 degrees, and gently pat it down again. Repeat this folding process 2-3 more times to create layers.
- Cut: Pat the dough to a 1-inch thickness. Use a floured 2.5 or 3-inch round biscuit cutter to cut out biscuits. Press straight down—do not twist the cutter, as this seals the edges and prevents a good rise.
- Bake: Place biscuits close together on the prepared baking sheet (this helps them rise up, not out). Brush the tops with a little buttermilk. Bake for 12-15 minutes, or until golden brown on top.
- Cool: Let cool slightly on a wire rack while you make the gravy.
Pro Tip: For the flakiest biscuits, you can freeze the cubed butter for 15 minutes and chill the bowl beforehand. Handle the dough as little as possible.
Part 2: Sausage Gravy (The Sawmill Gravy)
Ingredients:
· 1 lb (16 oz) breakfast sausage, preferably sage-flavored (use bulk sausage or remove casings from links)
· ⅓ cup all-purpose flour
· 3 to 4 cups whole milk, warmed
· ½ teaspoon freshly ground black pepper, plus more to taste
· ½ teaspoon salt, plus more to taste
· Pinch of cayenne or crushed red pepper flakes (optional)
· 1 teaspoon Worcestershire sauce (optional, for depth)
