Servings: 12

For the Biscuits: subheading: For the Biscuits:
3 cups all-purpose flour 3 cups all-purpose flour
2 tablespoons baking powder 2 tablespoons baking powder
1/2 teaspoon salt ½ teaspoon salt
1 1/2 sticks (3/4 cup) cold butter, cut into pieces 1 ½ sticks (¾ cup) cold butter, cut into pieces
1 1/4 cup buttermilk 1 ¼ cup buttermilk
For the Sausage Gravy: subheading: For the Sausage Gravy:
1 pound breakfast sausage 1 pound breakfast sausage
1/3 c flour ⅓ c flour
3 to 4 c whole milk 3 to 4 c whole milk
1/2 tsp seasoned salt ½ tsp seasoned salt
2 t freshly ground black pepper 2 t freshly ground black pepper

Making the Biscuits: subheading: Making the Biscuits:
Preheat oven to 400 degrees Fahrenheit.
Combine the flour with the baking powder, and salt in a food processor or large bowl.
Add the butter pieces to the flour mixture and pulse until your butter is completely incorporated into it (or use a pastry cutter if using a bowl).
While pulsing (or stirring), drizzle the buttermilk into the flour mixture and blend until it just comes together in a dough and is no longer crumbly.
Shape and cut the dough into biscuits.
Divide the biscuits between two baking sheets.
Bake for 15 to 17 minutes or until golden brown.
(Optional: Brush the biscuits with melted butter when they come out of the oven.)
Making the Sausage Gravy: subheading: Making the Sausage Gravy:
Use your finger, tear small pieces of sausage also adding them in single layer to large,bottomed skillet. Brown sausage over medium-high heat until no longer pink.
Reduce heat to medium-low. Sprinkling half of flour and stirring so that sausage soaks up all, then adding little by little.
Stir and cook for another minute or so, then pour in the milk, stirring constantly.
Cook the sauce, stirring frequently, until it thickens (this may take a good 10 to 12 minutes). Sprinkle with seasoned salt and pepper and continue cooking until very thick and succulent.
Just adding ½ c milk or more if need.
Pour the sausage sauce over the warm cookies and serve immediately. This recipe can be easily doubled to serve 24 people.