Ingredients
Biscuits
2 cups Barlow’s 3-in-1 Pancake, Biscuit & Waffle Mix
½ cup cold unsalted butter, cubed
¾ cup cold buttermilk (or whole milk with a splash of vinegar)
Optional: 1 tablespoon chopped chives or shredded cheddar for variation
Gravy
½ lb breakfast sausage (mild or spicy)
2 tablespoons butter (if needed)
3 tablespoons all-purpose flour
2 cups whole milk
½ teaspoon salt
½–1 teaspoon freshly cracked black pepper
Optional: pinch of cayenne or smoked paprika
Instructions
Step 1.
Preheat your oven to 425°F (218°C). Line a baking sheet with parchment paper.
In a large bowl, combine Barlow’s mix and cold butter. Cut the butter in using a pastry cutter or fingers until it resembles coarse crumbs.
Stir in the buttermilk just until combined—do not overmix.
Turn dough onto a floured surface, gently pat into a 1-inch thick rectangle, and fold over 2–3 times to create layers.
Pat out again and cut with a round biscuit cutter. Place biscuits close together on the baking sheet.
Bake for 12–15 minutes, or until tops are golden brown. Brush with melted butter if desired.
Step 2.
Make the Gravy. In a skillet over medium heat, brown the sausage, breaking it into crumbles. If there’s not enough fat, add 2 tablespoons butter. Sprinkle in flour and stir constantly for about 1–2 minutes to cook the flour.
Gradually pour in milk, whisking as you go to avoid lumps. Let simmer and thicken for 5–7 minutes. Add salt, pepper, and any optional spices to taste.
If it’s too thick, add a splash of milk; too thin, simmer a bit longer.
Step 3.
Split your hot biscuits in half, ladle the gravy generously over the top, and sprinkle with extra black pepper or chives if you like.