Homemade Biscuits and Gravy

Steps

For the Biscuits

1. 1

   Preheat your oven to 475°F (250 °C) (245°C (475 °F)).

2. 2

   In a medium bowl, whisk together the 2 cups of flour, baking powder, sugar, 1/2 teaspoon salt, and cream of tartar.

3. 3

   Use a cheese grater to grate the frozen butter into the bowl using the largest holes of your box grater, or use a pastry cutter to cut the butter in. Stir the butter into the flour mixture until it is broken up and the mixture is well combined.

4. 4

   Add 3/4 cup of whole milk and stir until just combined; be careful not to over-mix the dough.

5. 5

   Turn the dough out onto a floured surface and pat it down until it is 3/4 inch thick. Cut into biscuits using a biscuit cutter.

6. 6

   Place the biscuits on an ungreased baking sheet and bake for 8 to 10 minutes until they are golden brown.

   Start 10-minute timer

For the Sausage Gravy

7. 7

   While the biscuits bake, place the pork sausage in a large cast iron or other large skillet over medium to medium-high heat.

8. 8

   Cook the sausage until it is cooked through and no longer pink, about 8-10 minutes. Use a wooden spoon or spatula to break the meat into small chunks as it cooks. Do NOT drain the grease from the pan.

   Start 8-minute timer
9. 9

   Use your spoon to spread the cooked sausage out into an even layer across the bottom of the pan.

10. 10

    Sprinkle 1/2 cup of flour over the top of the sausage and stir well to combine. Let the flour and sausage cook together for 1-2 minutes, stirring often.

    Start 1-minute timer
11. 11

    Slowly whisk the 4 cups of milk into the sausage and flour mixture. Continue whisking constantly to prevent the milk from burning or sticking to the bottom of the pan.

12. 12

    Continue whisking until the gravy starts to simmer, which should take about 5 minutes.

    Start 5-minute timer
13. 13

    Keep stirring and let the gravy cook at a low simmer for an additional 1-3 minutes until it reaches your desired thickness.

    Start 1-minute timer
14. 14

    Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Serve the hot gravy over the warm biscuits with additional salt and pepper to taste.