Skillet Biscuits and Gravy

**1. Prepare the Biscuits:** Preheat your oven to 450°F (232°C). In a large mixing bowl, combine 2 cups of all-purpose flour, 1.5 teaspoons of baking powder, and 0.5 teaspoon of salt. Cut in 0.5 cup of cold, unsalted butter until the mixture resembles coarse crumbs. Stir in 0.75 cup of buttermilk until just combined. Turn the dough onto a floured surface, knead gently a few times, then roll out to about 1-inch thickness. Using a biscuit cutter, cut out biscuits and place them on a baking sheet. Bake for 10-12 minutes, or until golden brown.

**2. Cook the Sausage:** While the biscuits are baking, heat a large skillet over medium heat. Add 1 pound of ground pork sausage, breaking it apart with a spatula. Cook until browned and cooked through, about 5-7 minutes. Remove the sausage from the skillet and set aside, leaving the rendered fat in the pan.

**3. Make the Gravy:** In the same skillet, melt 0.5 cup of unsalted butter over medium heat. Once melted, whisk in 1 cup of all-purpose flour, stirring continuously to form a roux. Cook for 1-2 minutes to eliminate the raw flour taste. Gradually whisk in 2 cups of whole milk, ensuring a smooth consistency. Continue to cook, stirring frequently, until the gravy thickens, about 5 minutes. Season with 0.25 teaspoon of freshly ground black pepper and additional salt to taste.

**4. Combine and Serve:** Return the cooked sausage to the skillet, stirring to incorporate. Reduce the heat to low and let the mixture simmer for a few minutes to meld the flavors. Split the baked biscuits in half and serve them topped with the sausage gravy. Garnish with additional black pepper if desired.

**Tips:** - For extra flavor, add a pinch of cayenne pepper or a dash of hot sauce to the gravy. - To make ahead, prepare the biscuits and gravy separately, then combine and reheat when ready to serve. - For a richer gravy, use half-and-half instead of whole milk. - Ensure the skillet is oven-safe if you plan to bake the biscuits directly in it.

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