Ingredients:

  • 2 cups All-Purpose Flour
  • 1 tablespoon Baking Powder
  • 1 teaspoon Salt
  • 1/2 cup (113g) very cold Unsalted Butter, cubed
  • 3/4 cup cold Buttermilk
  • 1 pound Ground Pork Sausage
  • 1/4 cup All-Purpose Flour
  • 3 cups Whole Milk
  • 1 1/2 teaspoons freshly ground Black Pepper
  • 1/2 teaspoon Salt
  • 1 large Egg (for wash, optional)
  • 1 tablespoon Milk or Water (for wash)

Instructions:

  1. Preheat oven to 425°F (220°C). Lightly grease a 9x13 inch baking dish.
  2. Make the Biscuit Dough: In a bowl, whisk together 2 cups flour, baking powder, and 1 teaspoon salt. Cut in the cold butter using a pastry blender until the mixture resembles coarse crumbs. Gradually add the cold buttermilk, mixing until just combined. Do not overmix.
  3. Shape Biscuits: Turn dough onto a lightly floured surface. Pat or lightly roll to about 3/4-inch thickness. Cut into 9 to 12 rough squares or rounds.
  4. Cook the Sausage: Brown the ground pork sausage in a large, deep skillet over medium heat, breaking it up as it cooks. Drain off all but 2 tablespoons of the rendered fat.
  5. Make the Roux: Sprinkle 1/4 cup flour over the sausage and reserved fat. Cook, stirring constantly, for 1 minute.
  6. Form the Gravy: Gradually whisk in the cold milk until smooth. Bring to a simmer, stirring occasionally, until the gravy thickens enough to coat the back of a spoon (about 5-7 minutes).
  7. Season the Gravy: Remove from heat. Stir in 1 1/2 teaspoons of black pepper and 1/2 teaspoon of salt. Taste and adjust seasoning as necessary.
  8. Assemble the Casserole: Pour the hot sausage gravy evenly into the bottom of the prepared 9x13 inch baking dish.
  9. Top with Biscuits: Arrange the raw biscuit pieces evenly over the top of the gravy, allowing them to touch. Brush lightly with the egg wash if using.
  10. Bake for 25–30 minutes, or until the biscuits are puffed, golden brown, and cooked through.
  11. Rest and Serve: Let the Biscuits and Gravy Casserole rest for 5 minutes before serving warm.