Biscuits + Jalapeño Sausage Gravy

Directions

Homemade Flaky Biscuits

1. Preheat the oven to 425° F. In a large bowl whisk together the dry ingredients. Cut the chilled butter into the dry mixture using a pastry blender or by pulsing in in a food processor with the blade attachment.
   

2. Slowly drizzle the buttermilk into the dry mixture while stirring until fully incorporated. This mixture will be crumbly yet tacky wet and generally falling apart with a promise of it sticking together.

3. Turn mixture out onto a lightly floured surface and begin to shape and compress the mass by hand until it begins to hold a shape. At this point use a rolling pin to roll the dough into a rectangle shape about 1 inch thick. Cut this rectangle into thirds, stack these rectangles on top of each other and roll out again to the same 1 inch thickness.
   

4. Use a sharp edged cutter or knife dipped in flour between cuts. Cut into your desired shape and size using a straight up and down motion. Twisting or slicing will result in an inferior rise. Scrap dough can be reformed, rolled and cut into biscuits but they will be tougher than the first pass biscuits.

5. Transfer the biscuits to a parchment lined baking sheet and arrange with 2 inches of spacing between each biscuits. Refrigerate for 15- 20 min. Before baking, brush the tops of each biscuit with melted butter or milk.

6. Reduce the oven temperature to 400° and bake biscuits on the middle rack until deep golden brown on the bottom and golden on top, about 20 - 25 minutes.

Jalapeño Sausage Gravy

1. Melt the butter in a large skillet over medium heat. Add the sausage, increase the heat to med - hi and cook until the sausage is beginning to brown, but is not fully cooked.
   

2. Add the onion and cook for 3 minutes until it turns translucent. By this time the sausage should be broken up into smaller pieces and be fully browned.
   

3. Reduce the heat to Medium and add the garlic, thyme and Montana Mex Mild Chile Seasoning. Cook this for an additional minute. Add the flour and cook this for 1 minute while stirring it completely into the cooked sausage mixture. Add the milk and stir to incorporate fully and avoid any lumps from forming until the sauce begins to simmer and thicken. Add and stir in the salt, black pepper, lemon juice and zest. Taste and adjust to suit your preferences.

4. To serve, ladle the gravy over your biscuits and top with fresh thyme leaves or other fresh herbs such as chopped chives or parsley. 

   Enjoy!