Preparing the Black Pepper Biscuit Dough
Preheat your oven to 425°F. In a mixing bowl, whisk together 1 cup all-purpose flour, 1 tablespoon baking powder, ½ teaspoon kosher salt, and 1 teaspoon freshly cracked black pepper (coarse grind for best flavor). Add 4 tablespoons cold butter, cubed, and work it into the flour using your fingers or a pastry cutter until the mixture resembles coarse crumbs with small butter pieces throughout. Pour in ½ cup cold milk or buttermilk and gently stir until a soft dough just comes together, being careful not to overmix.
Shaping and Baking the Biscuits
Turn the dough out onto a lightly floured surface and gently pat it into a rectangle about ¾-inch thick. Fold the dough over itself once or twice for extra layers, then pat it back down and cut into biscuits using a cutter or knife. Place the biscuits onto a baking sheet, optionally sprinkling a little extra black pepper on top, and bake for about 12–15 minutes until risen and golden brown.
Cooking the Spicy Sausage Gravy
While the biscuits bake, cook ½ pound spicy breakfast sausage or hot Italian sausage in a skillet over medium heat, breaking it apart as it browns. If the sausage is lean, add 2 tablespoons butter (optional) to provide enough fat for the gravy. Once browned, sprinkle in 2 tablespoons all-purpose flour and stir well to coat the meat, cooking for about 1 minute to form a roux. Gradually pour in 1½ cups whole milk, stirring constantly to avoid lumps, and cook until the gravy thickens to a creamy consistency. Season with ¼ teaspoon kosher salt, ½ teaspoon black pepper, and ¼ teaspoon crushed red pepper or cayenne (optional), adjusting to taste. Add a splash more milk if needed to loosen the gravy.
Assembling and Serving
Split the warm biscuits in half and spoon the spicy sausage gravy generously over the top. Serve immediately while hot, letting the rich, peppery gravy soak into the fluffy biscuits for the best flavor and texture.
