This Southern staple has the power to transform any drizzly San Francisco morning into heartwarming heaven.
Baking powder biscuits are a quick and easy way to make an ordinary morning down-right delicious. Infinitely versatile and endlessly edible, the humble biscuit is the perfect platform for adventures in breakfast and beyond.
Biscuits and Gravy. 4 servings, ideally.
For the Biscuits:
2c AP Flour (also try a 1:1 ration of AP to spelt flour)
1Tbs. Baking Powder
Pinch of Salt
1/2c (1 stick) of refigerator-cold butter
2/3c Whole (Yes, it makes a difference) Milk.
Butter or olive oil for brushing.
For the Gravy.
2Tbs. Butter
2Tbs. AP Flour
1C Whole Milk (if you bought it for the biscuits, then you will have a bunch left over 
)
Black, white, and Cayenne pepper, salt, and Crystal (it matters) hot sauce.
8oz Sage Breakfast Sausage (optional, kind of but not really)
Directions:
Preheat oven to 450. If you are using a stone, make sure it comes to temperature,about 45 minutes.
Bring 1c whole milk to a simmer over medium heat. Its okay to scorch it, it helps the flavor.
If you are making sausage gravy, start rendering the sausage on medium low heat and reduce butter by 1 Tbs.
Whisk flour(s), baking powder and salt ina large bowl.
Using a pastry blender, cut butter into the dry ingredients and work until the consistency of coarse cornmeal with larger, pea-sized chunks. The more times you make this, the better idea you will have. Finish by creating a well in the center.
Add milk and work into the flour mixture until just combined. Overworking will kill the dough. Knead quickly and gently, 8-12 times. Now roll the dough out onto a lightly floured bowl, about 3/4 of an inch.
Cut into circles or squares and brush with melted butter or olive oil and bake on the top rack 12-14 minutes (the latter works nicely. Because olive oil burns before the biscuits do, you know the biscuits are done when the smoke detector goes off. Kidding, but seriously.) Now its time for gravy.
For the gravy:
If using it, remove sausage to a paper towel, reserving 1Tbs of the fat.
Melt butter over medium high heat and add flour when the butter is 90% liquid.
Whisk the flour about the butter for 2-3 minutes or until the roux starts to smell like buttered popcorn. The goal is a blonde roux, the longer you cook it, the less thickening power it will have.
Quickly and steadily, whisk the hot milk into the roux, whisking constantly. When completely combined, turn the heat down past medium and season. I like 1:1:1 white black and Cayenne pepper with salt and hot sauce to taste.
You may strain the gravy for a smoother, silkier mouthfeel.
Serve warm gravy over hot biscuits (they should be just about ready) and get ready to melt. These are great with bacon and poached eggs, I call that Eggs Bubba. I hope y’all enjoy, I know your friends will.
Recipe from Eric.
