Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 6 tablespoon cold unsalted butter
- 1 teaspoon sugar
- ¾ cup buttermilk
- 1 lb breakfast sausage
- 2 tablespoon unsalted butter
- ¼ cup all-purpose flour
- 2 cups Kettle & Fire Beef Broth
- 1 cup whole milk
- ½ teaspoon black pepper
- Sea salt
For the Biscuits
- - All-purpose flour x 2 cups
- - Baking powder x 1 tbsp
- - Baking soda x ½ tsp
- - Salt x 1 tsp
- - Sugar x 1 tsp
- - Unsalted butter x 6 tbsp cold and cubed
- - Buttermilk x ¾ cup
For the Gravy
- - Breakfast sausage x 1 lb
- - Unsalted butter x 2 tbsp
- - All-purpose flour x ¼ cup
- - Kettle & Fire Beef Broth x 2 cups
- - Whole milk x 1 cup
- - Black pepper x ½ tsp plus more to taste
- - Sea salt x to taste
Method
Make the Biscuits
- Preheat oven to 425°F. Line a sheet pan with parchment.
- In a bowl (or a stand mixer), whisk flour, sugar, baking powder, baking soda, and salt; sift together.
- Cut in cold butter, cube by cube, until mixture resembles coarse crumbs.
- Stir in buttermilk until just combined. Turn onto a floured surface, pat into a 1-inch thick round, and cut biscuits using a 2.5–3 inch cutter.
- This dough will yield 7–8 biscuits depending on cutter size.
- Transfer to sheet pan and bake 12–15 minutes until golden.
Make the Gravy
- In a skillet, brown sausage over medium heat, breaking it up. Remove sausage and leave drippings.
- Add butter to the skillet. Whisk in flour and cook 2 minutes to form a roux.
- Slowly whisk in Kettle & Fire Beef Broth, then milk. Stir until thickened, 6–8 minutes.
- Return sausage to skillet. Season with sea salt and black pepper.
To Plate
- Split biscuits in half.
- Spoon sausage gravy generously over top. Serve warm, ideally with everyone gathered around.