Classic Southern Sausage Gravy and Drop Biscuits

Instructions

1. 1

   Preheat your oven to 220°C (425°F) and line a large baking sheet with parchment paper. Measure the all-purpose flour, baking powder, milk, salt, and ground black pepper. Cut the cold unsalted butter into 1 cm cubes and set aside in the fridge.

2. 2

   In a large bowl, whisk 220 g flour, baking powder, and half the salt. Add cold butter cubes and rub into flour with fingertips until pea-sized crumbs form. Stir in 200 ml cold milk with a fork just until soft dough forms; do not overmix.

3. 3

   Drop 8 equal spoonfuls of biscuit dough onto the prepared baking sheet, leaving space between them. Bake at 220°C for 12 to 14 minutes until the biscuits are well risen and tops turn light golden brown. Remove and let rest slightly.

4. 4

   Heat a wide nonstick skillet over medium heat. Add the ground sausage meat and break it apart into small crumbles with a wooden spoon. Cook for 6 to 8 minutes, stirring frequently, until browned throughout and no pink meat remains.

5. 5

   Sprinkle the remaining 30 g of flour directly over the cooked sausage in the skillet. Cook on medium heat for 2 minutes while stirring constantly. Slowly pour in the remaining 300 ml milk while stirring to prevent any flour lumps from forming.

6. 6

   Reduce heat to medium-low and simmer gravy for 4 to 5 minutes until thickened and creamy. Season with black pepper and remaining salt. If gravy turns too thick, stir in a splash of milk. Split warm biscuits in half and spoon hot gravy over top.