Ingredients:For the Biscuits:2 cups all-purpose flour1 tablespoon baking powder1/2 teaspoon baking soda1/2 teaspoon salt1/2 cup cold butter, cubed3/4 cup buttermilkFor the Sausage Gravy:1/2 lb ground breakfast sausage2 tablespoons butter1/4 cup all-purpose flour2 cups whole milk1/2 teaspoon black pepper1/4 teaspoon cayenne pepper (optional)Salt, to tasteFresh parsley, chopped (for garnish)—Instructions:Make the Biscuits:1. Preheat the oven to 425°F (220°C).2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.3. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.4. Gradually add the buttermilk, stirring until just combined.5. Turn the dough onto a floured surface and gently knead it. Roll it out to about 1-inch thick and cut biscuits using a biscuit cutter.6. Place biscuits on a baking sheet and bake for 12–15 minutes, or until golden brown.Make the Sausage Gravy:1. In a skillet over medium heat, cook the ground sausage until browned. Remove sausage and set aside, keeping the drippings in the pan.2. Melt the butter in the pan, then whisk in the flour to form a roux. Cook for 1–2 minutes until lightly golden.3. Slowly whisk in the milk, stirring constantly to avoid lumps. Bring to a simmer and cook until thickened.4. Return the cooked sausage to the pan, season with black pepper, cayenne (if using), and salt to taste.Assemble:1. Slice the warm biscuits in half and spoon the sausage gravy generously over the top.2. Garnish with chopped fresh parsley for a touch of brightness.Serve: Enjoy this hearty Southern breakfast while it’s hot!—Let me know if you want it in a more casual or formal tone, or styled like a blog post!
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