Buttery Biscuits with Salt, Pepper & Sage Sausage Gravy

Directions

For the Biscuits:

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, whisk together Turkey Red Flour, baking powder, and salt.
3. Add cold butter and cut it into the flour using a pastry cutter or fingers until the mixture resembles coarse crumbs.
4. Pour in milk and mix gently until just combined—do not overwork.
5. Turn dough out onto a floured surface, pat into a 1-inch thick rectangle, fold it once or twice to create flaky layers, and cut out 8 biscuits.
6. Place biscuits on the baking sheet, touching slightly for soft sides.
7. Bake for 12–15 minutes until golden. Let cool slightly before serving.

For the Salt, Pepper & Sage Sausage Gravy

1. In a skillet over medium heat, brown the sausage, breaking it up as it cooks, until fully cooked and slightly crispy.
2. Sprinkle the flour over the sausage and fat in the pan. Stir continuously for 1–2 minutes to form a roux.
3. Gradually pour in the milk, whisking to remove any lumps.
4. Reduce heat and simmer for 5–7 minutes until thickened.
5. Season to taste with salt, pepper, and optional spices or herbs.
6. Serve warm over fresh biscuits.