1. Preheat & Prep – Set your oven to 425°F and line a baking sheet with parchment paper.
2. Mix the Dry – In a large bowl, sift together the flour, salt, baking powder, and baking soda.
3. Butter Magic – Scatter the cold butter pieces over the dry mix and use a pastry blender (or your hands if you work quickly!) to break it down until you get coarse, pea-sized texture.
4. Bring It Together – Pour in the buttermilk and mix gently with a spatula until just combined. The dough will be slightly shaggy—don’t overmix!
5. Fold for Layers – Turn the dough onto a floured surface and gently bring it together into a rough rectangle, about ¾ inch thick. Fold the left side over the center, then the right side over that (like folding a letter). Rotate, pat it out again, and repeat the fold-and-pat process four times—this is the key to those flaky layers!
6. Cut & Shape – Roll the dough to about ½ to ¾ inch thick and use a floured 2½-inch biscuit cutter (or a wide-mouth cup) to cut out biscuits. Place them on the baking sheet so they’re touching—this helps them rise higher!
7. Final Touch – Lightly brush the tops with buttermilk for a golden finish.
8. Bake – Pop them in the oven for about 15 minutes, until puffed and golden.

Sausage Gravy

Instructions:

1. Brown the Pork – In a large skillet over medium heat, cook the ground pork until browned and fully cooked, breaking it up as it cooks.
2. Make a Roux – Sprinkle the flour over the pork, stirring well to coat the meat. Cook for about a minute to remove the raw flour taste.
3. Add Butter – Stir in the butter and let it melt completely, mixing it into the pork and flour mixture.
4. Pour in the Milk – Slowly add the milk, stirring constantly to keep everything smooth. Start with 2 cups and add more as needed for desired consistency.
5. Let It Thicken – Continue stirring for 3-5 minutes as the gravy thickens into that perfect creamy texture.
6. Season to Taste – Add Maldon sea salt and freshly ground black pepper to your liking. Taste and adjust as needed.