2 cups flour
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons butter
2 tablespoons shortening
1 cup buttermilk, chilled
Preheat oven to 450 degrees.
In a large mixing bowl, combine flour, baking powder, baking soda and salt.
Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the
better, you don’t want the fats to melt.)
Make a well in the center and pour in the chilled buttermilk. Stir just until the dough
comes together. The dough will be very sticky.
Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking
sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting.
Bake until biscuits are tall and light gold on top, 15 to 20 minutes.
For Sausage Gravy
1 pound breakfast sausage
1/3 cup flour
3 cups whole milk
1/2 teaspoon kosher salt
1 teaspoon coarse ground black pepper
Brown the sausage in a large skillet on medium high heat, crumbling into small chunks while cooking.
Add in the flour and whisk until the fat is all soaked up and keep whisking while pouring in milk slowly.
Add salt and pepper and let thicken while whisking for 5-6 minutes.