Biscuits and Gravy in 35 Minutes

Instructions:

1. Preheat oven to 425°F (218°C).
2. Whisk flour, baking powder, and salt in a bowl.
3. Cut in the cold butter using a pastry cutter until the mixture resembles coarse crumbs with some pea-sized lumps remaining.
4. Stir in cold buttermilk just until a shaggy dough forms.
5. Pat the dough onto a floured surface to 1-inch thickness, cut into circles, and bake for 12-15 minutes until the tops are golden.
6. Place the bulk pork sausage in a cold cast iron skillet, then turn heat to medium-high.
7. Brown the meat, breaking it into small crumbles, until it reaches a mahogany-colored sear and is fully cooked. Do not drain the fat.
8. Sprinkle the flour over the browned sausage and stir constantly for 2 minutes until the flour smells nutty.
9. Gradually whisk in the whole milk, one cup at a time, stirring frequently.
10. Simmer on medium-low until the gravy thickens; season with black pepper and salt.