1cupunsalted butter, cut into 1/2’’ pieces, frozen
1cupbuttermilk, plus 2 Tbsp for brushing
2 1/2cupwhole milk
Preheat to 400 degrees. Whisk the buttermilk and egg and set aside.
In a large mixing bowl or a food processor, combine the flour, baking powder, baking soda, salt, and sugar, and pulse until combined. Add in the butter cubes and pulse until the butter is broken into pea-sized chunks, or break it apart with your hands, but work quickly so as not to melt the butter. Transfer dry ingredients to a mixing bowl and create a well in the center.
Pour in the buttermilk and egg mixture, and stir gently to just combine; the dough should just comes together and remain very shaggy. If you are not using a food processor, use a fork to mix in the buttermilk.
Pour the dough out onto a floured surface and gently shape into an square; cut the square into quarters and stack them on top of each other. Using a rolling pin, press the dough down and shape into a rectangle about 1’’ high. Cut into 6-8 biscuits using a knife or bench scraper. bench scraper?
Place on an ungreased baking sheet. Before baking, brush the tops with buttermilk or melted butter. Bake until golden, 25-30 minutes (for 6 larger biscuits).
Gravy instructions :
In a saucepan over medium-high heat, add the pork and begin to brown. Before the meat is cooked through, add the salt, paprika, sage, and pepper. Break the meat into smaller pieces, then reduce the heat to medium-low and add the butter. When the butter has melted, add the flour and stir to combine until the flour is smooth. Finally, add the milk, and stir until the sauce has thickened—10-15 minutes. Taste for additional salt and pepper. Serve on warm biscuits with the addition of a fried egg and parsley if you’d like.