Biscuits and Gravy Recipe

Preheat the oven to 450°F.

In a large bowl, whisk together the flour, baking powder, and salt.

Cut the cold butter into the flour mixture using a pastry cutter or food processor until it resembles coarse crumbs.

Stir in the milk just until a soft dough forms.

Turn the dough out onto a lightly floured surface and knead gently for 1 minute.

Roll to ½-inch thickness and cut into 2-inch rounds.

Place the biscuits so that they are barely touching each other on a baking sheet lined with parchment paper or in a lightly buttered cast-iron skillet.

Bake 12 to 15 minutes, or until golden brown. Makes about 12 biscuits.

In a large skillet over medium heat, cook the sausage until browned, breaking it into crumbles as it cooks. Transfer the sausage to a plate, leaving the drippings in the pan.

Add the butter to the skillet. Once melted, whisk in the flour and cook for 1 minute to form a roux.

Slowly whisk in the milk until smooth and thickened.

Return the sausage to the skillet and season with black pepper, cinnamon, and salt to taste. Add more milk, ¼ cup at a time, if you prefer a thinner gravy.

Serve the hot sausage gravy over fresh biscuits. Garnish with parsley or thyme, if desired.