Step-by-Step Instructions
1. Make the Biscuits Preheat your oven to 425°F. In a bowl, toss the cold butter into the flour. Use your fingers to smash the butter into the flour until it looks like small flakes. Stir in the buttermilk until a dough forms.
2. Fold and Cut Turn the dough onto a floured table. Fold it over on itself 5 or 6 times (this creates the layers). Pat it down to 1 inch thick. Cut out your biscuits with a round cutter. Place them on a pan so they are touching each other—this helps them climb higher! Bake for 12 to 15 minutes.
3. Brown the Sausage While the biscuits bake, put the sausage in a large skillet over medium-high heat. Break it apart with a spoon and cook until it’s browned and crispy. Do not drain the grease!
4. Make the Roux Sprinkle the 1/3 cup of flour directly over the cooked sausage and grease. Stir it for about 2 minutes so the flour cooks (it should look like a thick paste on the meat).
5. Add the Milk Slowly pour in the milk while stirring constantly. Keep stirring until the mixture starts to bubble and thicken. This usually takes about 5 to 7 minutes.
6. Season Heavily Turn the heat to low. Add your pepper and salt. Southern gravy should be very peppery! If it gets too thick, just splash in a little more milk.
