Biscuits and Gravy

Freeze 1 1/2 sticks of the unsalted butter (12 tablespoons) until solid (at least 2 hours, ideally overnight). Arrange a rack in the middle of the oven and heat the oven to 400ºF. Line a baking sheet with parchment paper or a silicone baking mat.

Place 3 cups all-purpose flour, 2 1/2 teaspoons baking powder, 2 teaspoons granulated sugar, 1 1/4 teaspoons kosher salt, and 1/2 teaspoon baking soda in a large bowl and whisk to combine.

Stand a box grater in the flour mixture at a slight angle, leaning it against the side of the bowl. Grate the frozen butter on the large holes of a box grater directly into the bowl. When you get down to a small nub of butter, chop it into small pieces and add to the bowl.

Use a fork to gently toss the butter into the flour and break up any clumps of butter. Gradually drizzle in 1 cup buttermilk, tossing gently with the fork as you go.

Knead a few times in the bowl with your hands until a shaggy dough forms (it will look a little dry). Transfer to a lightly floured work surface and pat into a rough 6-inch square that’s 1-inch thick. Press any loose dry bits into the surface of the dough.

Cut the dough into 4 squares. Stack the pieces on top of each other and press down gently to flatten. Using a rolling pin, roll into a 5x7-inch rectangle that’s about 1-inch thick. Trim a thin border around the sides of the dough to create clean edges if desired. Cut in half lengthwise, then crosswise into thirds so that you have 6 roughly square biscuits.

Transfer to the baking sheet, spacing them at least 2 inches apart. Freeze for 10 minutes. Meanwhile, melt the remaining 4 tablespoons unsalted butter in the microwave or on the stovetop.

Brush the tops of the biscuits with some of the melted butter; reserve the remaining butter. Bake until the biscuits are deep golden-brown on the bottom and golden on top, 20 to 25 minutes. Meanwhile, make the gravy.

Remove the casings from 1 pound pork breakfast sausage if needed. Place in a large skillet and cook over medium heat, breaking the sausage up with a wooden spoon into crumbles and stirring occasionally, until cooked through and browned, 8 to 11 minutes. Sprinkle with 1/3 cup all-purpose flour and cook, stirring constantly, until fragrant, about 1 minute.

While whisking constantly, gradually pour in 3 cups whole or 2% milk. Cook, stirring frequently, until the gravy is thick and bubbling, about 3 minutes. Remove the skillet from the heat. If the gravy is too thick, whisk in more milk 1 tablespoon at a time until desired consistency. Add 1/4 teaspoon black pepper and 1/4 teaspoon kosher salt and stir to combine. Taste and season with more kosher salt and black pepper as needed. Turn off the heat and cover to keep warm.

When the biscuits are ready, brush with the remaining melted butter. Serve with the gravy. Drizzle with hot sauce, if desired.

Make ahead: The unbaked biscuits can be made up to 1 month ahead. Freeze on the baking sheet until solid, then transfer to a freezer bag or airtight storage container and freeze for up to 1 month. Bake from frozen, adding 3 to 5 minutes more to the bake time.Storage: Leftover biscuits can be stored in an airtight container at room temperature for up to 3 days. Rewarm in a low oven or toaster oven. Leftover gravy can be refrigerated in an airtight container for up to 5 days. Reheat on the stovetop or in the microwave, adding more milk 1 tablespoon at a time to thin out as needed.