Biscuits and Sausage Gravy

In a large mixing bowl, add 2 cups of all-purpose flour.

Grate the cold butter directly into the flour.

Use your hands to quickly mix the butter into the flour until it resembles coarse crumbs.

Chill the flour and butter mixture in the refrigerator for at least 10 minutes.

Remove the bowl from the fridge and pour in the buttermilk. Mix with a spatula until a shaggy dough forms.

Turn the dough out onto a lightly floured surface. Gently pat it into a rectangle.

Using a bench scraper, cut the dough in half and stack the two halves. Press down gently. Repeat this process 3-4 times to create flaky layers.

Pat the dough to about 1-inch thickness and use a round biscuit cutter to cut out the biscuits.

While preparing the biscuits, form the ground sausage into patties and cook in a skillet over medium-high heat until browned and cooked through. Set aside, reserving the drippings in the pan.

Preheat your oven to 400°F (200°C). Melt 1 tbsp of butter in a baking dish.

Arrange the cut biscuits in the buttered baking dish.

Bake for 15-20 minutes, or until the biscuits are tall and golden brown.

To make the gravy, return the skillet with sausage drippings to medium heat. Whisk in 1/4 cup of flour to create a roux and cook for 1 minute.

Gradually pour in the milk, whisking constantly to prevent lumps. Bring to a simmer and cook until the gravy has thickened, about 5-7 minutes. Season with salt and pepper to taste.

Remove the biscuits from the oven and brush the tops with the remaining melted butter.

To serve, split a biscuit in half and top generously with the sausage gravy. Serve alongside the cooked sausage patties and scrambled eggs.