My Grammas Biscuits and Gravy: Silky

Instructions:

1. Combine flour, baking powder, baking soda, and salt in a large mixing bowl.
2. Cut in the chilled butter using a pastry cutter or two forks until the mixture resembles coarse crumbs.
3. Stir in the cold buttermilk just until a shaggy dough forms; avoid over-mixing to ensure tenderness.
4. Pat the dough onto a floured surface and fold it over itself 3-4 times to create flaky layers.
5. Cut the dough into 6 thick circles and place them on a baking sheet, touching slightly to encourage vertical rise.
6. Bake at 425°F (218°C) for 12-15 minutes until the tops are golden brown.
7. While biscuits bake, brown the ground breakfast sausage in a skillet over medium-high heat until fully cooked and sizzling.
8. Leave the sausage drippings in the pan and stir in the ⅓ cup of flour, cooking for 2 minutes until the raw flour smell disappears.
9. Gradually whisk in the whole milk, simmering until the gravy thickens to a coating consistency.
10. Stir in the black pepper and salt to taste.