Preheat the oven to 425° and line a baking sheet with parchment paper.
Combine dry ingredients in a mixing bowl and give it a quick stir to combine.
Chop cold butter into small pieces and add it into the flour mixture. Mix on low speed until the mixture resembles coarse crumbs.
Pour cold buttermilk into the center of the mixture and mix, still on low, until just combined and dough is sticky.
Take the dough out onto a lightly floured surface and sprinkle with a little more flour on top. Knead dough 5-6 times, folding it on top of itself, and pat into a ½ inch-think circle.
Use a cookie cutter (about 2 to 2 1/2 inches in diameter) to cut out the biscuits.
Rework dough scraps into a ball (kneading it as little as possible) and shape it into a circle again. Cut out more biscuits.
Place biscuits on the baking sheet leaving about an inch in between and bake until golden brown on top, for about 10-13 minutes.
As soon as biscuits are out of the oven, brush them with melted butter.
Sausage Gravy:
You can prepare sausage gravy while biscuits are baking.
Note: If using sausage links, make sure to take the casing off.
Melt butter in a large cooking pan over medium heat and add breakfast sausage. Break up the sausage as much as possible while it’s cooking and let it cook until it’s no longer pink.
Sprinkle flour all over the sausage and stir well.
Keep stirring gently and slowly pour in milk.
Continue to stir slowly as the mixture thickens. Season with salt and pepper and cook for a couple more minutes.
Video
Notes
Cold ingredients: remember to keep the buttermilk and the butter cold when making biscuits! Don't take them out of the refrigerator until ready to make the biscuits dough.
Sausage for gravy: Make sure to use breakfast sausage! Not to be confused with Italian sausage, brats, or any other type. The sausage will be labeled “breakfast sausage” or “country sausage.” Some popular labels that are easy to find include Jimmy Dean and Johnsonville, but there are usually store brands available.
Gluten Free Notes:For the biscuits, use your favorite 1:1 gluten free all purpose flour blend, you can use it as an equal substitute for the all-purpose flour in this recipe. (Avoid substituting almond flour or coconut flour, as those require different liquid ratios than what our recipe calls for.) In the sausage gravy: use gluten free all purpose flour instead of regular one as well.