Biscuits and Gravy

Preheat oven to 425°F. In a large bowl, whisk together flour, baking powder, and salt.

Cut cold butter into small cubes and add to the flour mixture. Using your fingertips or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.

Pour buttermilk into the mixture and stir gently with a fork until a shaggy dough just comes together. Do not overmix.

Turn dough onto a lightly floured surface and gently fold 3–4 times. Pat to about 1 inch thick. Cut into 8 rounds using a 2.5-inch cutter, place on a baking sheet, and bake 12–15 minutes until golden brown.

While biscuits bake, brown the sausage meat in a large skillet over medium heat, breaking it into small pieces; drain excess fat, leaving about 2 tbsp in the pan.

Add diced onion and cook 2 minutes until softened. Sprinkle flour over the sausage and stir well to coat; cook 1 minute to make a roux.

Slowly pour in milk, whisking constantly to prevent lumps. Continue cooking 3–5 minutes until gravy thickens. Season with salt and black pepper to taste.

Split warm biscuits and place on plates. Spoon generous gravy over each biscuit and serve immediately.