Pioneer Woman Biscuits and Gravy My Secret Buttermilk Recipe

Instructions:

1. Brown the sausage in a large skillet over medium heat, breaking it up with a spoon. Drain off excess fat, leaving a small amount in the pan.
2. Sprinkle the flour over the cooked sausage and stir to combine. Cook for 1-2 minutes to cook out the raw flour taste.
3. Gradually whisk in the milk, scraping up any browned bits from the bottom of the pan.
4. Bring to a simmer, stirring constantly, and cook until the gravy has thickened to your desired consistency (about 5-7 minutes).
5. Season with salt, pepper, and cayenne pepper (if using). Keep warm until biscuits are ready. Stir in fresh parsley if using.
6. Preheat oven to 450°F (232°C).
7. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
8. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Alternatively, pulse in a food processor until just combined.
9. Make a well in the center of the dry ingredients and pour in the cold buttermilk.
10. Gently stir until just combined. Do not overmix! The dough will be shaggy.
11. Turn the dough out onto a lightly floured surface.
12. Gently pat the dough into a 1-inch thick rectangle.
13. Fold the dough in thirds like a letter. Pat down to 1-inch again. Repeat folding and patting twice more for flaky layers.
14. Cut out biscuits using a biscuit cutter (or a knife to cut squares).
15. Place the biscuits on a baking sheet, close together for soft sides or further apart for crispy sides.
16. Bake in the preheated oven for 12-15 minutes, or until golden brown.
17. Split the warm biscuits in half and smother them generously with the sausage gravy. Serve immediately.