Southern Biscuits and Sausage Gravy

Instructions:

1. Preheat the oven to 425°F (220°C).
2. In a mixing bowl, whisk together 2 cups (250g) all-purpose flour, 1 tablespoon (15g) baking powder, and 1 teaspoon (6g) salt.
3. Cut in 1/2 cup (113g) cold cubed unsalted butter using a pastry cutter until the mixture resembles coarse crumbs.
4. Stir in 3/4 cup (180ml) cold buttermilk until a shaggy dough forms; do not overmix.
5. Pat the dough to 1-inch thickness on a floured surface, cut into rounds, and bake for 12–15 minutes until the tops are golden brown.
6. Place 1 lb (450g) ground turkey sausage in a large skillet over medium heat. Cook, breaking the meat apart with a spoon, for 7–10 minutes until thoroughly browned, no longer pink, and reaches an internal temperature of 165°F (74°C).
7. Keep the rendered fat in the pan and sprinkle 1/3 cup (40g) all-purpose flour evenly over the browned turkey sausage.
8. Stir constantly for 2 minutes, allowing the flour to coat the meat and cook until it smells slightly nutty and loses its raw scent.
9. Gradually pour in 3 cups (710ml) whole milk, about 1/2 cup at a time, whisking continuously to incorporate the liquid.
10. Bring the mixture to a gentle simmer over medium heat and let the gravy simmer for 5–7 minutes, stirring frequently, until thick enough to coat the back of a spoon.
11. Stir in 1 teaspoon (2g) cracked black pepper and 1/2 teaspoon (3g) salt just before removing from heat.
12. Spoon the hot gravy over the warm biscuits and serve immediately.