Biscuits and Gravy

First, preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

In a large mixing bowl, whisk together the white whole wheat flour, baking powder, and salt.

Add the cold cubed butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.

Gradually pour in the milk while stirring the mixture with a fork until the dough comes together. It may be slightly sticky but should hold together well.

Transfer the dough onto a lightly floured surface and gently knead it a few times until it becomes smooth.

Roll out the dough to a thickness of about ½ inch (1.3 cm).

Use a biscuit cutter or a round glass to cut out biscuits from the rolled dough. Place the biscuits onto the prepared baking sheet, spacing them about 1 inch (2.5 cm) apart.

Gather the dough scraps, reroll, and cut out additional biscuits until all the dough is used.

Bake the biscuits in the preheated oven for about 12 to 15 minutes, or until they are golden brown on top.

Remove the biscuits from the oven and let them cool slightly on the baking sheet before transferring them to a wire rack.

In a skillet or frying pan, cook the breakfast sausage over medium heat, breaking it up into crumbles with a spoon or spatula. Cook until browned and cooked through.

Sprinkle the flour over the cooked sausage and stir to coat the sausage evenly.

Gradually pour in the milk while stirring continuously to prevent lumps from forming. Continue cooking and stirring until the gravy thickens, for about 5 to 7 minutes. If the gravy becomes too thick, you can add more milk to reach your desired consistency.

Finally, season the gravy with salt and pepper to taste. Adjust the seasoning as needed. Pour the gravy over the biscuits and serve!