Drop Biscuits & Sausage Gravy

Ingredients

• Drop biscuits: 2 cups flour + 1 tbsp baking powder + 1 tsp salt + 6 tbsp cold butter + 1 cup cold milk
• Gravy: ¾ lb Sausage, crumbled + 3 tbsp flour + 2½ cups milk
• Black pepper — an amount that would worry your doctor
• Hot sauce on the table

Method

1. Biscuits: cut the cold butter into the dry mix until pebbly, stir in the cold milk just barely, and DROP rough mounds onto a sheet — no rolling, no cutting, no fear. Bake at 450°F (230°C) 12–14 minutes to golden peaks.
2. Meanwhile brown the Sausage well in a skillet (160°F for pork sausage), leaving every drop of fat.
3. Dust the flour over and cook 2 minutes, then whisk in the milk gradually.
4. Simmer to a thick, spoon-blanketing gravy and season with salt and an unapologetic quantity of black pepper — the pepper is the personality.
5. Split biscuits, flood with gravy, hot sauce within reach. The American South's finest morning argument for staying home.