Ingredients:

  • 1 lb bulk pork sausage
  • 1/3 cup all-purpose flour
  • 3 cups whole milk
  • 1 tsp cracked black pepper
  • 1/2 tsp kosher salt
  • 1 tbsp butter
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup cold unsalted butter, cubed
  • 3/4 cup cold buttermilk
  • 1 tbsp melted butter

Instructions:

  1. Place a 12-inch cast iron skillet over medium-high heat. Add the pork sausage and cook, breaking it into small crumbles with a spatula, until the meat is browned and the fat has rendered.
  2. Sprinkle 1/3 cup of flour evenly over the browned sausage. Stir constantly for 2 minutes to toast the flour.
  3. Gradually whisk in the milk, stirring continuously to avoid lumps. Simmer for 5–7 minutes until the gravy thickens enough to coat the back of a spoon.
  4. Preheat the oven to 400°F (200°C).
  5. In a mixing bowl, combine 2 cups flour, baking powder, salt, cubed cold butter, and cold buttermilk. Mix until a soft dough forms.
  6. Drop spoonfuls of the biscuit dough evenly across the surface of the gravy in the skillet, leaving small gaps between the dough drops.
  7. Brush the tops of the biscuits with melted butter.
  8. Bake for 12–15 minutes until the biscuits are risen and have reached a deep mahogany-gold color.