Biscuits and Sausage Gravy

Prepare the dry ingredients: Preheat oven to 425°F (220°C). In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until well combined.

Cut in the butter: Add the cold cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.

Add the buttermilk: Make a well in the center and pour in the cold buttermilk. Stir gently with a fork until the dough just comes together. Don't overmix - a shaggy dough is perfect.

Shape the biscuits: Turn dough onto a lightly floured surface. Pat to 3/4-inch thickness. Fold in half, pat again. Repeat 3-4 times. This creates layers. Cut with a 2.5-inch biscuit cutter, pressing straight down without twisting.

Bake the biscuits: Place biscuits on a baking sheet with sides touching (this helps them rise tall). Bake for 12-15 minutes until golden brown on top. Brush with melted butter immediately after removing from oven.

Brown the sausage: While biscuits bake, cook the sausage in a large skillet over medium-high heat, breaking it into crumbles with a wooden spoon. Cook until browned and no pink remains, about 6-8 minutes.

Make the roux: Reduce heat to medium. Sprinkle flour over the sausage and stir constantly for 1-2 minutes to cook out the raw flour taste. The mixture should look pasty.

Add the milk: Slowly pour in the milk while whisking constantly to prevent lumps. Continue cooking and stirring until the gravy thickens enough to coat the back of a spoon, about 5-7 minutes.

Season generously: Add salt, plenty of black pepper, and cayenne if using. Taste and adjust seasoning. Southern gravy should have a noticeable pepper kick.

Serve immediately: Split warm biscuits in half and place on plates. Ladle generous amounts of sausage gravy over the top. Serve hot with additional black pepper if desired.