Black Pepper Biscuits with Spicy Sausage Gravy

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.