Biscuits and Sausage Gravy

Preheat oven to 450°F (232°C). In a large bowl, whisk together 2 cups of all-purpose flour, 1 tbsp of baking powder, 1 tsp of baking soda, 1 tsp of salt, and 1 tbsp of granulated sugar.

Cut in 8 tbsp of chilled unsalted butter, using a pastry blender or your fingers until the mixture resembles coarse crumbs.

Stir in 1 cup of cold buttermilk until just combined. The dough will be sticky.

Turn the dough out onto a lightly floured surface and pat into a 3/4-inch thick rectangle. Cut out biscuits with a 2.5 inch cutter, re-rolling scraps as necessary.

Place biscuits on a baking sheet and bake for 12-15 minutes, or until golden brown. While biscuits are baking, prepare the gravy.

In a large skillet over medium-high heat, cook 1 pound of ground breakfast sausage, breaking it up with a spoon, until browned.

Sprinkle 1/4 cup of all-purpose flour over the cooked sausage and cook for 1 minute, stirring constantly.

Gradually whisk in 3 cups of whole milk, stirring until smooth. Bring to a simmer, and cook, stirring occasionally until gravy has thickened. Season with salt, black pepper and a pinch of red pepper flakes to taste.

Serve the hot biscuits immediately, smothering with generous amounts of sausage gravy.