Biscuits and Gravy

Instructions

1. Prepare the biscuit dough
   In a large bowl, whisk together 2 cups flour, baking powder, salt, and baking soda. Using a pastry cutter or your fingers, cut in cold butter until mixture resembles coarse crumbs. Make a well in the center and pour in buttermilk, stirring just until dough comes together. Be careful not to overmix.
2. Form and bake the biscuits
   Turn dough onto a floured surface and gently pat to 1-inch thickness. Using a 2.5-inch biscuit cutter, cut out biscuits and place on a parchment-lined baking sheet. Gently reform scraps and cut more biscuits. Refrigerate for 15 minutes. Preheat oven to 450°F and bake for 12-15 minutes until golden brown.
3. Cook the sausage
   While biscuits are baking, brown the sausage in a large skillet over medium heat, breaking it into small pieces with a wooden spoon. Cook until no pink remains, about 8-10 minutes. Do not drain the fat as it will help form the gravy base.
4. Make the gravy
   Sprinkle 1/3 cup flour over the cooked sausage and stir continuously for 2-3 minutes to cook the flour. Gradually whisk in the milk, stirring constantly to prevent lumps. Add garlic powder, black pepper, and cayenne if using.
5. Simmer and thicken
   Bring the gravy to a simmer over medium-low heat, stirring frequently until it thickens to your desired consistency, about 5-8 minutes. If gravy becomes too thick, add more milk. If too thin, continue simmering. Taste and adjust seasonings as needed.
6. Serve immediately
   Split warm biscuits in half and place them on plates. Ladle the hot sausage gravy generously over the biscuits and serve immediately while everything is still warm.