Biscuits and Gravy

Make flour mixture. Preheat your oven or smoker to 425 degrees F. In a large food processor, combine the flour, baking powder, baking soda, and salt. Pulse to combine.

Butter. Add 3/4 cups of frozen butter cubes to the food processor and pulse 8-10 times or until the butter is the size of small peas. If you don't have a food processor, you can grate the frozen butter on a cheese grater and add it to the dry ingredients.

Buttermilk. Remove the blade from the processor and gently mix in the buttermilk using a rubber spatula. Do not over-mix. Stir until a loose and soft dough forms.

Fold and cut dough. Pour the dough onto a lightly floured surface, and gently knead 5 or 6 times. Lightly pad dough into a 12" circle. Cut the dough into 12 or 16 biscuits with knife or biscuit cutter and lay them into a buttered skillet or baking dish.

Bake. Butter a 12" cast iron skillet with the remaining 1 Tablespoon of butter. Place the skillet in your preheated oven (or smoker). Close the lid, and cook for 10-15 minutes or until the biscuits are golden brown.

Brown sausage. While the biscuits bake, prepare the gravy. Preheat a large skillet over medium high heat. Add the sausage and break apart with a spatula. Cook until crumbly and browned on the edges with no pink.

Make gravy. Add the butter to the skillet, and stir until butter melts. Mix in the flour, using your spatula to coat the sausage with the flour and get rid of any clumps of flour. Pour the milk into the sausage mixture, and whisk vigorously, scraping the bottom of the skillet to loosen any browned pieces of cooked sausage, until there are no clumps of flour. Allow the gravy to come up to a boil to thicken, turn off the heat and stir in the Beef Rub or salt, pepper, and garlic.

Combine and enjoy. Remove the finished biscuits from the oven, and split apart while they are still slightly warm. Top with the sausage gravy and serve.