Biscuits and Sausage Gravy

Directions

1. Heat the oven to 450°F (230°C) and line a baking sheet with parchment. Whisk the flour, baking powder and salt in a large bowl, then rub in the cold butter with your fingertips until the pieces are pea-sized.
2. Stir in the buttermilk with a fork just until a shaggy dough forms. Turn it onto a floured counter, pat it to 1 inch thick, fold it in thirds once, and pat out to 1 inch again.
3. Cut 8 rounds with a 2 1/2-inch cutter, pressing straight down without twisting. Arrange them touching on the sheet and bake 12 to 15 minutes, until risen and golden.
4. While the biscuits bake, crumble the sausage into a large skillet over medium heat. Cook 8 to 10 minutes, breaking it up, until browned and cooked through to an internal temperature of 160°F (71°C).
5. Sprinkle the 1/4 cup flour over the sausage and stir for 1 minute so the flour coats the meat and loses its raw smell.
6. Pour in the milk slowly, stirring constantly. Simmer over medium-low heat 5 to 7 minutes, stirring often, until the gravy is thick enough to coat the back of a spoon.
7. Season with the pepper and salt. Split the warm biscuits and ladle the gravy over the top.