BISCUITS:

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15 oz all-purpose flour

2 Tbsp white sugar

4 tsp baking powder

½ tsp baking soda

1 ½ tsp kosher salt

8 oz (2 sticks) unsalted butter, frozen

1 ¼ Cups buttermilk, cold

2 Tbsp unsalted butter, melted

Finishing salt

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GRAVY:

1 lb Sausage

1 Tbsp fresh sage, chopped (optional)

2 Tbsp all-purpose flour

1 Cup whole milk

To taste kosher salt

To taste freshly ground black Pepper

⅛ tsp freshly grated nutmeg

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1. For the biscuits, in a large bowl, combine flour, sugar, baking powder, baking soda, and salt.

2. Grate the frozen butter sticks into the bowl and fold to combine.

3. Make a well in the flour/butter mixture and add the buttermilk.

4. Mix until a very loose dough forms, then turn the dough out onto a heavy floured work surface.

5. Gently roll the dough out to a rectangle about 12” x 9”. Using a bench scraper, fold the rectangle in thirds.

6. Re-flour the work surface and rotate the dough 90°. Repeat the rolling, folding, and rotating method five times to create a network of flaky butter layers.

7. Wrap the final dough envelope in plastic wrap and refrigerate for 30 minutes or up to overnight. Towards the end of the resting time, preheat the oven to 400 °F.

8. Flour the work surface once more and place the chilled dough in the center. Roll the dough out to a rectangle about 10” x 6” and ½ inch in thickness.

9. Using a very sharp blade, cut off the edges to form a perfect rectangle. Then cut the rectangle in half lengthwise and again, in thirds horizontally. The result should be 6 equally sized biscuits. Be sure not to touch the cut sides with your fingers, this will cause the biscuits to bake unevenly.

10. Transfer the biscuits to a large rimmed baking sheet lined with parchment paper. Brush them with melted butter and a sprinkling of finishing salt.

11. Bake for 20-25 minutes or until golden brown and doubled in height.

12. Allow the biscuits to cool slightly before slicing in half and/or serving.

13. For the gravy, in a large skillet, add the sausage meat and cook over medium-high heat until completely browned. Be sure to break up any large chunks with a wooden spatula or a potato masher.

14. Lower the heat to medium, then add the sage and flour. Stir to combine the flour and the rendered pork fat.

15. Cook the roux for 1 minute and then gradually add the milk in multiple additions. Make sure each addition of milk is fully incorporated before adding the next. Cook for 2-3 minutes until the mixture has thickened to a gravy consistency.

16. Season the gravy with salt, pepper, and nutmeg.

17. Serve the gravy atop freshly baked and halved biscuits.