Biscuits and Sausage Gravy

Ingredients
For the biscuits
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
6 tablespoons cold butter, cubed
3/4 cup cold buttermilk

For the sausage gravy
1 pound breakfast sausage
1/4 cup all-purpose flour
2 1/2 to 3 cups whole milk
Salt and black pepper to taste

Instructions
Preheat the oven to 425°F. In a bowl, mix flour, baking powder, baking soda, and salt. Cut in the cold butter until the mixture looks like coarse crumbs. Pour in the buttermilk and gently stir just until a dough forms.

Turn the dough onto a floured surface, lightly knead a few times, then pat it out about 1-inch thick. Cut biscuits and place them on a baking sheet. Bake for 12–15 minutes until golden brown.

While the biscuits bake, cook the sausage in a large skillet over medium heat, breaking it up as it browns. Do not drain the fat. Sprinkle the flour over the cooked sausage and stir well, cooking for 1–2 minutes to remove the raw flour taste.

Slowly pour in the milk while stirring constantly. Bring to a gentle simmer and cook until thickened. Season with salt and plenty of black pepper.

Split the warm biscuits in half and spoon the sausage gravy generously over the top. Serve hot.