Cut in Butter: Add the cold butter cubes to the flour mixture. Using a pastry blender or your fingertips, quickly cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces. 💡 Pro-Tip: Keeping the butter cold is the #1 secret to flaky layers.
Form the Dough: Create a well in the center of the flour mixture. Pour in the cold buttermilk. Using a fork, gently stir until the dough is just combined and shaggy. Do not overmix; a few dry spots are okay.
Create Layers: Turn the dough onto a lightly floured surface. Gently pat it into a ½-inch thick rectangle. Fold the dough into thirds like a letter. Rotate 90 degrees and repeat the folding process 2-3 more times. This builds the flaky layers.
Cut the Biscuits: Gently pat the dough to a ¾-inch thickness. Using a floured 2.5-3 inch biscuit cutter, press straight down without twisting. 💡 Pro-Tip: Twisting the cutter seals the edges and prevents a full rise.
Bake: Place biscuits close together on the prepared baking sheet for soft sides. Bake for 12-15 minutes, or until puffed and golden brown on top.
Part 2: Savory Sausage Gravy
📝 Ingredients
Continued on next page 👇
1 lb bulk breakfast sausage (mild or spicy)
¼ cup all-purpose flour
3-4 cups whole milk, cold
1 tsp freshly ground black pepper, plus more to taste
½ tsp salt, or to taste (sausage is often salty)
Pinch of cayenne pepper (optional)
Chopped fresh parsley or chives for garnish (optional)
🔪 Instructions
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