Our Finely Ground Black Peppercorns are highly aromatic, with a crisp, robust flavor that complements almost any dish. One of the best ways to show off their bold taste is with this hearty, homemade breakfast classic.
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients
Makes 8 servings
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2 1/2 Cups All-Purpose Flour
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1 Tablespoon Baking Powder
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1 Teaspoon Salt, divided
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1 Teaspoon Sugar
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8 Tablespoons Cold Unsalted Butter, cut into small cubes
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1 Cup Buttermilk
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1 Pound Breakfast Sausage, Hot Or Mild
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1/3 Cup Flour
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3 1/2 Cups Whole Milk
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3 Teaspoons Fine Ground Black Pepper
Directions
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Preheat oven to 425°F.
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Whisk together flour, baking powder, 1/2 teaspoon salt and sugar in large bowl. Add butter and gently mix with hands or fork to break butter into granules. Pour in buttermilk and use hands to stir and fold to combine.
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Meanwhile, cook breakfast sausage in medium skillet over medium heat, using wooden spoon to break sausage into small pieces. When sausage is browned, add flour and stir to combine and absorb grease. Slowly pour in milk, and stir until gravy becomes thick. Stir in remaining salt and black pepper.
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Transfer dough to floured cutting board, and sprinkle more flour on top. Use rolling pin to roll dough out until 1-inch thick. Cut into rounds using biscuit cutter.
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Place dough rounds on baking sheet, transfer to oven, and bake for 15 to 20 minutes, or until biscuits rise and begin to brown.
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Open biscuits and lay on plate. Pour gravy on top and serve.