Buttermilk Biscuits and Sausage Gravy

Ingredients

Baking & Spices
- 3 1/2 tsp Baking powder
- 3 cups Flour
- 1 1/2 tsp Kosher salt
- 1 Kosher salt and freshly ground black pepper

Dairy
- 8 tbsp Butter
- 1 1/2 cups Buttermilk
- 1/2 cup Heavy cream
- 3 cups Whole milk

Ingredients

For the Biscuits
2 1/2 cups of flour
3 1/2 teaspoons of baking powder
1 1/2 teaspoons of kosher salt
8 tablespoons of cold butter, cup into cubes plus 2 tablespoons of melted butter for greasing pan
1 1/2 cups of buttermilk
For the Gravy
2 slices of bacon, diced
16oz of breakfast sausage
1/2 cup of flour
3 cups of whole milk
1/2 cup of heavy cream
1 tablespoon of apple cider vinegar
Kosher salt and freshly ground black pepper to taste

Directions

Preheat oven to 425 degrees.
In a large bowl, whisk together flour, baking powder and salt.
Use a pastry cutter, or two forks in a scissor like motion to cut in cold butter until butter is well blended.
Stir in buttermilk.
On a well floured surface, turn out biscuit dough and pat into a disc shape.
Use a 2 3/4 inch biscuit cutter, dipped in flour, or a straight sided glass to cut biscuits. Reform dough and continue cutting until all the dough is used. You should have about 7 biscuits.
Brush round cake pan with melted butter and place biscuits in pan.
Brush tops of biscuit dough with additional butter and bake for about 25 minutes, or until biscuits are golden brown.
While biscuits are baking, prepare gravy.
In a large cast iron skillet or pan, cook bacon. Once bacon fat has rendered, add sausage breaking up with a wooden spoon as it cooks.
When sausage is browned and cooked through, sprinkle in flour.
Stir flour in 1-2 minutes.
Slowly add milk to the pan, followed by heavy cream.
Bring to a simmer, stirring occasionally so that the bottom doesnt scorched.
Simmer until gravy is thickened, about 5 minutes.
Stir in apple cider vinegar and salt and pepper to taste.
Serve gravy over biscuits.