This is a classic hearty breakfast that is easy to make. A simple crowd pleaser and great in large batches. The best biscuits are made with love… and lard! Adding lard to your biscuits creates a flaky and delicious texture, with a smooth bland flavor that will let your gravy do the talking. Make up the biscuits first, and while they are in the oven baking, make the sausage gravy on the stove-top in a large skillet. Preheat oven to 400°F.
Directions from Chef Pete:
Combine and mix all dry ingredients together in large mixing bowl. Cut in the fat, aiming for moderately small pea sized flakes of fat, fat-flour paste, and flour. Fold in the buttermilk and mix until fully combined. Turn out onto a floured surface and knead the dough for a little bit. Pat or roll out to about ¾” thickness and either just cut into uniform sized squares (easiest) or stamp out 2 ½” rounds. Place on a parchment lined sheet tray and bake at 400df for 12-15 minutes. If you like you can egg wash or brush with melted butter. While this is in the oven… whip up the gravy!
In a large cast iron skillet, break up the sausage and brown it off. Take a little handful of flour and sprinkle it over the sausage. Cook for a couple minutes. This is more or less a roux, which will be our thickening agent. Now add about a pint of milk stir well and bring to a simmer. Let this go for a couple minutes to cook out the flour taste and achieve desired consistency. I like to add a generous amount of black pepper, but this is up to you. Taste and make any final adjustments.”