Ingredients
Scale
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 1/2 cup unsalted butter (cold and cubed)
- 3/4 cup whole milk
- 1 lb pork sausage (crumbled)
- 1/4 tsp black pepper (freshly cracked)
- 1 cup heavy cream
Instructions
- Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, and salt.
- Using your fingers or a pastry cutter, incorporate cold butter until the mixture resembles coarse crumbs.
- Gradually pour in milk while gently folding until just combined; avoid overmixing.
- Turn dough onto a floured surface, pat into a 1-inch thick rectangle, and cut out biscuits using a round cutter without twisting.
- Place biscuits on the prepared sheet and bake for 12-15 minutes until golden brown.
- In a skillet over medium heat, cook the crumbled sausage until browned, then add flour to absorb grease and whisk continuously for about 2 minutes to form a roux.
- Slowly whisk in milk and cream until smooth; let simmer until thickened while stirring constantly. Season with black pepper before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 plate (approx. 300g)
- Calories: 570
- Sugar: 3g
- Sodium: 850mg
- Fat: 43g
- Saturated Fat: 22g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 75mg