Southern Biscuits and Gravy

Method

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
3. Add frozen grated butter to the dry mixture. Use a pastry cutter or fingers to mix until it resembles coarse crumbs.
4. Pour in cold buttermilk and gently stir until dough begins to come together. Avoid overmixing.
5. Transfer dough to a lightly floured surface. Fold into a rectangle, fold in thirds, rotate 90 degrees, and repeat two more times for flaky layers.
6. Roll dough to 1-inch thickness. Cut biscuits using a floured cutter, pressing straight down. Gather scraps and cut additional biscuits.
7. Place biscuits close together on the baking sheet. Bake for 12-15 minutes until golden brown. Brush with melted butter.
8. In a skillet over medium heat, cook sausage until browned. Remove with a slotted spoon and set aside.
9. Add bacon grease or butter to the skillet. Sauté onions and bell peppers until softened, about 5 minutes.
10. Sprinkle flour over sautéed vegetables, stirring continuously for 2 minutes to create a roux.
11. Gradually whisk in warmed milk. Stir frequently until thickened.
12. Return sausage to skillet. Add black pepper, cayenne, garlic powder, onion powder, and Worcestershire sauce. Adjust salt to taste.
13. Split warm biscuits and generously ladle gravy over them. Serve immediately.