Biscuits and sausage gravy

Name: Biscuits and sausage gravy
Total time: 40 min
Yield: 4 servings
Cuisine: Southern & soul
Ingredients: 1 lb Breakfast sausage; 3 cups All-purpose flour; 32 oz Whole milk; 8 tbsp Butter; 1 tbsp Baking powder; 8 oz Buttermilk; 2 tsp Salt; 1 tbsp Black pepper

Weekend breakfast that takes forty minutes and stops all conversation.

How many people are eating

Written for 4. Everything below is scaled to 4.

What goes on the list — untick anything you have

1 lb Breakfast sausage(bulk, not links)
3 cups All-purpose flour
32 oz Whole milk
8 tbsp Butter(cold — this matters)
1 tbsp Baking powder· most people have this
8 oz Buttermilk
2 tsp Salt· most people have this
1 tbsp Black pepper(the gravy needs far more than you think)· most people have this

It lands in the shopping form, where you can edit anything, add to it, and say what you think each thing costs. Nothing is ordered until you send it.

How to cook it · about 40 minutes

For the biscuits, cut the cold butter into two cups of the flour with the baking powder and a teaspoon of salt until it looks like coarse gravel. Lumps of butter are what makes them flaky.
Stir in the buttermilk until it just comes together. Do not knead it. Pat it out an inch thick, cut rounds, and bake at 450°F for 12–14 minutes.
Brown the sausage in a heavy skillet, breaking it up. Leave the fat in the pan.
Sprinkle the remaining flour over and cook it a full minute, stirring — this is the step everyone rushes and it is why gravy tastes of raw flour.
Pour the milk in a splash at a time, stirring constantly. It will look too thin, then thicken suddenly.
Season hard with black pepper and salt, and spoon it over the split biscuits.

Amounts are on the list above — they change with the number of people; the steps do not.

Something else

Weeknight beef tacos Spaghetti bolognese Beef chili Chicken burrito bowls Egg fried rice Korean beef bowls Chicken and cheese quesadillas Chicken alfredo