Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and cream of tartar. This combination gives the biscuits their lift and tender crumb.
Step 3: Cut in the Cold Butter
Add the cold butter cubes to the flour mixture. Using a pastry cutter or your fingertips, gently work the butter into the flour until you see pea-sized pieces throughout. These little pockets of butter are what create flaky layers when they melt in the oven.
Step 4: Add the Wet Ingredients
In a separate bowl, whisk together the egg and milk. Pour the mixture into the flour and stir gently until just combined. The dough should look shaggy and uneven — overmixing will make tough biscuits.
Step 5: Shape the Dough
Turn the dough out onto a lightly floured surface. Sprinkle a little flour on top, then gently knead the dough 10–12 times just until it comes together. Pat it into a rectangle about ¾-inch thick.
Step 6: Cut and Bake
Use a biscuit cutter or the rim of a glass to cut out rounds. Place the biscuits close together on the baking sheet so they rise upward instead of spreading out. Bake for 10–15 minutes, or until golden brown. Brush with melted butter while they’re still hot.
Making the Sausage Gravy
Step 1: Cook the Sausage
While the biscuits bake, cook the sausage in a large skillet over medium-high heat. Break it up as it cooks until browned and crumbly. Drain excess grease, leaving about a tablespoon in the pan.
Step 2: Make the Roux
Add the butter to the skillet and let it melt. Sprinkle the flour over the sausage and stir well to coat. Cook for 2–3 minutes to remove the raw flour taste.
Step 3: Add the Milk Slowly
Gradually pour in the milk while whisking constantly. Reduce heat to medium and let the gravy simmer until thickened, about 5–10 minutes.
Step 4: Season and Serve
Season with salt and cracked black pepper to taste. Split warm biscuits and spoon gravy generously over the top.
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