2 ¾cupsice-cold unsalted butter shredded on a cheese shredder
For the Country Sausage Gravy:
1-poundloose pork sausage
¼cupBob’s Red Mill All-Purpose Organic Flour
sea salt and pepper to taste
Preheat the oven to 375°.
In a stand mixer with the hook attachment, add in the flour, baking powder, salt, sugar and butter and mix on low speed just until combined.
In a separate medium-size bowl whisk together the eggs and cream until combined and then pour into the dry mixture bowl and mix on low speed just until combined.
Transfer to a clean surface lightly dusted with flour. Dust the top of the dough with flour and roll it out until it is 1 ½” to 2” thick. Use a circle cutter to make rounds and then transfer them to a few large cast-iron skillets or casserole dishes. Note: you will have to reform the dough after cutting it out with circles in order to get to 20-22 biscuits.
Bake in the oven for 26-30 minutes or until lightly browned and cooked in the center.
Gravy: Cook the pork sausage in a large sauté pan over medium-high heat until cooked throughout. Set aside the sausage.
Add the butter to the pan and once melted whisk in the flour until combined.
Pour in the milk and whisk together over medium-high heat until the mixture becomes very thick, about 3 to 4 minutes, think alfredo sauce. Add the sausage back in, season with salt and pepper and serve with buttermilk biscuits.