Ingredients
1lbbreakfast sausage
⅓cupflour
3cupswhole milk
½tspkosher salt
1coarse ground black pepper
8buttermilk biscuits
2⅛cupsflour
1tspkosher salt
¼tspBaking Soda
2tspbaking powder
½cupunsalted butter
¾cupcold buttermilk
Preparation
Brown the sausage in a large skillet on medium-high heat, crumbling into small chunks while cooking.
Add in the flour and whisk until the fat is all soaked up and keep whisking while pouring in milk slowly.
Add salt and pepper and let it thicken while whisking for 5 to 6 minutes.
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
Add the dry ingredients to a food processor and pulse several times until well combined.
Add in the butter and buttermilk to the food processor and pulse until combined.
Put the mixture onto a floured surface and form into a ball. Roll it out to ½-inch thick.
Fold dough over on one side, then the other, creating three layers. Pat it down, then fold it over three ways again. Repeat folding and patting once more. Gently roll out.
Using a 3-inch biscuit cutter, cut out 10 biscuits.
Place the biscuits on your baking sheet, brush with remaining buttermilk, and bake for 15 to 17 minutes.
