Classic Biscuits

1. Freeze butter sticks for 15 minutes. Meanwhile, place oven rack in center of the oven. Preheat oven to 475°F. Line 2 large rimmed baking pans with parchment paper; set aside.
2. In a large bowl, whisk together
   4 cups self-rising flour, sugar, baking powder, and salt.
3. Using a box grater, coarsely grate frozen butter into the flour mixture. Using a wooden spoon, gently stir the grated butter into the flour mixture.
   Be careful not to overwork and warm the butter. Cover bowl; place in freezer for 15 minutes.
4. Remove bowl from freezer. Stir in cold whole milk just until moistened;
   do not overmix.
5. To laminate dough, on a well-floured surface, lightly roll dough into a 17×6-inch rectangle. Fold the dough into thirds like a letter—fold one short end up and over toward the middle, then fold the other short end up and over the previous fold. Rotate dough 90 degrees and roll out again to a 17×6-inch rectangle. Repeat laminating dough one more time by folding dough, rotating dough 90 degrees, and rolling to a 12×6-inch rectangle.
6. Using a floured 3-inch-round biscuit cutter, cut dough straight down without twisting the cutter. Reroll scraps; cut out additional biscuits.
7. Place biscuits 1 inch apart in prepared baking pans. Place 1 baking pan in oven; reduce heat to 450°F. Bake for 10 to 14 minutes or until biscuits double in size and are light golden brown, rotating baking pan as needed for even baking. Repeat to bake remaining pan of biscuits. Transfer biscuits to a wire rack to cool slightly.
8. Meanwhile, prepare gravy. Serve biscuits with gravy.

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Pork Sausage Gravy

1. In a large nonstick skillet, cook breakfast sausage over medium heat for 6 to 8 minutes or until browned (165°F), stirring occasionally to break into crumbles. Using a slotted spoon, transfer sausage to a bowl and set aside. Reserve ¼ cup drippings in skillet; discard remaining drippings.
2. Whisk flour into drippings in skillet. Cook and whisk over medium heat for 1 to 2 minutes or until flour mixture is golden brown.
3. Slowly whisk in 3 cups warm milk. Bring to a simmer; cook and whisk for 1 to 2 minutes or until mixture coats the back of a spoon. Whisk in Dijon mustard, ½ teaspoon black pepper, ¼ teaspoon red pepper, and nutmeg.
4. Add sausage to mixture in skillet; cook until thickened and bubbly, stirring occasionally. Stir in enough of the remaining 1 cup milk for a desired consistency.
5. Season to taste with additional black pepper. Serve over split warm biscuits. Garnish with additional black and red pepper, and fresh herbs, if desired.

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