Ingredients:

  • 500g all-purpose flour
  • 225g unsalted butter, frozen and grated
  • 350ml cold buttermilk
  • 1 tbsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp fine sea salt
  • 450g bulk breakfast pork sausage
  • 40g all-purpose flour (for gravy)
  • 840ml whole milk
  • 60ml heavy cream
  • 1 tbsp freshly cracked black pepper
  • 0.5 tsp kosher salt
  • 0.25 tsp cayenne pepper

Instructions:

  1. Mix dry. Whisk 500g flour, baking powder, baking soda, and sea salt.
  2. Cut fat. Toss grated butter into flour until it looks like coarse crumbs.
  3. Hydrate dough. Pour in 350ml buttermilk and stir gently. Stop as soon as the flour is moistened to avoid overworking.
  4. Fold layers. Turn dough onto a floured surface and fold it over itself 5 times.
  5. Cut biscuits. Press dough to 1 inch thickness and cut 6 large circles.
  6. Bake dough. Bake at 200°C for 20 minutes until tops are deep golden brown.
  7. Brown meat. Sizzle 450g sausage in a skillet over medium high heat until no pink remains.
  8. Build roux. Sprinkle 40g flour over the sausage and fat. Cook for 2 minutes to remove the raw flour taste.
  9. Simmer gravy. Gradually whisk in 840ml milk and 60ml cream.
  10. Season well. Stir in pepper, salt, and cayenne until gravy is thick and velvety.