• Prepare the biscuits first. Preheat the oven to 425℉. In a large mixing bowl, whisk together the all-purpose flour, cake flour, baking powder, sugar, and salt.
  1 ½ cups All-Purpose Flour, ½ cup Cake Flour, 2 tablespoon Baking Powder, 1 teaspoon Sugar, ¾ teaspoon Salt
• Grate the butter into the flour mixture, gently stirring intermittently to prevent the butter from clumping together. Once all the butter is grated in, gently mix until all of the butter is coated in flour. This should only take a few seconds.
  ½ cup Butter
• Pour half of the buttermilk in with the butter and flour. Use a rubber spatula to quickly work the liquid into the flour. Add more buttermilk as needed until you have a dough that stays together when pressed. Work as quickly as possible to keep the butter cold.
  1 cup Buttermilk
• Turn the dough out onto a well-floured surface. Using floured hands, press the dough straight down to flatten it to about 1 inch thick. Cut the dough into fourths and place the pieces into a stack. Smash the dough straight down again and repeat this process at least 3 times adding additional flour if the dough becomes too sticky.
• Press the dough to about ½ inch thickness. Use a biscuit cutter to cut out the biscuits. Ensure that you press straight down with the biscuit cutter, and don't twist it in the dough. Stack any remaining dough pieces up and re-flatten and cut them continuing this process until all of the dough is used up.
• If desired, pour 3 tablespoons of melted butter into a large cast iron skillet. Then evenly place the cut biscuits in the skillet. It's fine if they touch. Note: if you don't have a cast iron skillet or prefer not to use one, you can bake the biscuits on a lightly greased sheet pan.
  3 tablespoon Butter
• Bake the biscuits in the preheated oven for 15-17 minutes or until they are golden brown and cooked through.

For the Sausage Gravy:

• While the biscuits are in the oven, prepare the gravy. Start out by cooking the sausage in a large skillet over medium-high heat. Break the sausage up into small pieces as it cooks.
  1 lb Breakfast Sausage
• When the sausage is fully cooked, reduce the heat to medium-low and add the flour. Stir it in until it is all soaked up by the sausage. Continue cooking for 2-3 minutes.
  ¼ cup All-Purpose Flour
• Add the milk, 1 cup at a time stirring after each addition. Once you have added all of the milk continue cooking, stirring constantly until the gravy has thickened to your liking. If it gets too thick, simply stir in additional milk.
  4 cups Milk
• Remove the gravy from the heat and stir in the salt and pepper. Taste and adjust the seasoning as needed. (since the salt content varies greatly between brands of sausage, you may need additional salt)
  2 teaspoon Black Pepper, ½ teaspoon Salt
• Serve the gravy over top of the biscuits and enjoy!