Ingredients

One 12-ounce tube bulk pork sausage
2 tablespoons all-purpose flour
2 cups milk
Freshly ground black pepper, to taste
Baking Powder Biscuits, recipe follows

Directions

Heat a large cast-iron skillet over
medium-high heat. Add the sausage, break it up with a wooden spoon, and cook, stirring occasionally, until
well browned and cooked through, about 7 minutes.
Using a slotted spoon, transfer the sausage to a bowl, leaving the rendered fat in the skillet. Whisk the
flour into the fat and cook, stirring, for about 1 minute. While whisking, pour the milk into the skillet and
bring the gravy to a boil. Lower the heat and simmer gently for 2 minutes. Stir in the sausage and season with
pepper. Split the biscuits in half and divide them among plates. Top each biscuit with some of the gravy and
serve immediately.

Ingredients

Baking Powder Biscuits
Biscuits:
2 cups all-purpose flour (about 8 ounces), plus more for dusting

1 tablespoon baking powder
1 teaspoon sugar
1 teaspoon fine salt
7 tablespoons cold unsalted butter, sliced
3/4 cup milk
Glaze:
1 tablespoon heavy cream
1 tablespoon unsalted butter, melted

Directions

To make the biscuits: Place a rack in the
center of the oven and preheat to 450 degrees F. Line a baking sheet with two layers of parchment paper. Set
aside.
In a large bowl, whisk together the flour, baking powder, sugar, and salt. Rub 2 tablespoons of the butter
into the flour with your fingertips until completely absorbed. Work the remaining butter into the flour until
it is in even pieces about the size of a pea. Gently stir the milk into the flour mixture to make a loose
dough.
Lightly dust a clean work surface with flour and turn the dough out onto it. Pat the dough into a 1/2-inch
thick rectangle. Fold the dough in thirds like a business letter. (For a flakier biscuit repeat the folding a
second time.) Pat the dough into a 5 by 8-inch rectangle about 3/4-inch thick. Use a 2- to 3-inch round cutter
to make 6 biscuits, and transfer them to the prepared baking sheet. Press together the scraps of dough and cut
2 more biscuits.

To make the glaze: Mix the cream and melted butter together in a small bowl. Lightly brush the tops of the
biscuits with the glaze. Bake until lightly browned, about 15 minutes. Cool on a rack for 5 minutes before
serving.
Yield: 8 biscuits
Copyright 2001 Television Food Network, G.P. All rights reserved