# Biscuits and Gravy

## Ingredients

### For the Biscuits:
- 2 cups (250g) all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 8 tablespoons (113g) unsalted butter, very cold
- 3/4 cup (180ml) buttermilk, very cold

### For the Sausage Gravy:
- 1 pound (450g) high-quality pork sausage
- 1/3 cup (40g) all-purpose flour
- 3 cups (720ml) whole milk
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried sage
- 1/8 teaspoon ground nutmeg
- Salt and freshly ground black pepper to taste
- 1 tablespoon unsalted butter (optional)

## Instructions

### Biscuits:
1. Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.
2. Whisk together dry ingredients in a large bowl.
3. Cut cold butter into small cubes and work into the flour mixture until it resembles coarse crumbs.
4. Create a well, pour in cold buttermilk, and stir just until dough comes together.
5. On a lightly floured surface, pat dough into a rectangle and fold in thirds. Rotate 90 degrees and repeat folding.
6. Pat to 3/4 inch thickness and cut biscuits with a 2.5-inch round cutter.
7. Place on baking sheet and brush tops with buttermilk.
8. Bake for 12-15 minutes until golden brown.

### Sausage Gravy:
1. In a large skillet, cook sausage over medium heat until well-browned, about 8-10 minutes.
2. Sprinkle flour over sausage and cook for 2 minutes, stirring constantly.
3. Gradually add milk, stirring to prevent lumps.
4. Add seasonings and simmer on low heat for 5-10 minutes until thickened.
5. Adjust seasoning and stir in optional butter.

### Serving:
Split warm biscuits and ladle hot gravy over them. Serve immediately.

## Tips and Techniques:
1. Keep ingredients cold: This is crucial for flaky biscuits.
2. Don't overwork the dough: Mix and handle minimally to avoid tough biscuits.
3. Folding technique: Creates layers in the biscuits for a flakier texture.
4. High heat baking: Helps biscuits rise quickly and develop a golden crust.
5. Roux-based gravy: Ensures a smooth, thick consistency.
6. Properly brown the sausage: Develops deep flavors through Maillard reaction.

## Common Enhancements and Variations:

### Biscuit Variations:
1. Cheese Biscuits: Add 1 cup shredded sharp cheddar to the dry ingredients.
2. Herb Biscuits: Mix in 1 tablespoon fresh chopped herbs (rosemary, thyme, or chives).
3. Honey Butter: Serve with a side of honey-butter for a sweet contrast.

### Gravy Variations:
1. Spicy Gravy: Add red pepper flakes or use hot Italian sausage.
2. Mushroom Gravy: Sauté sliced mushrooms with the sausage.
3. Vegetarian Option: Use plant-based sausage and mushrooms.

### Serving Ideas:
1. Breakfast Bowl: Serve over crispy hash browns with a fried egg on top.
2. Open-Faced Sandwich: Top a single biscuit with gravy and a slice of tomato.
3. Breakfast Casserole: Layer biscuits, gravy, and scrambled eggs in a baking dish.

## Make-Ahead and Storage:
- Biscuit dough can be prepared and cut the night before. Cover and refrigerate, then bake fresh in the morning.
- Gravy can be made ahead and reheated with a splash of milk to adjust consistency.
- Store leftover biscuits at room temperature for 1-2 days, gravy in the refrigerator for up to 3 days.

Remember, the key to great biscuits and gravy is serving them fresh and hot. The contrast between the crisp biscuit exterior and the rich, creamy gravy creates a delightful comfort food experience.