Chef Michael Reed shows us how to make the same Buttermilk Biscuits and Sausage Gravy he serves at poppyandrosela:
Cut 3 sticks of cold butter into 1/8-inch thick slices. Into a large bowl, sift flour, baking powder, salt, and baking soda. Add butter and toss to coat. Add buttermilk and gently toss to blend, then press with your hands and turn mixture several times in bowl until flour absorbs most of buttermilk. Turn dough out onto a lightly-floured surface .Using a floured rolling pin, roll dough into a ½-inch-thick rectangle. The dough will still be fairly shaggy.
Brush tops generously with melted butter, then refrigerate for 20 minutes.Preheat oven to 400°F. Bake biscuits until tops are light brown and edges begin to darken, rotating baking sheet halfway through, about 16 minutes. Transfer biscuits to a wire rack and let cool completely.In a large skillet, melt butter with oil over medium-high heat. Add sausage and cook, stirring and breaking up sausage, until browned, about 5 minutes. Stir in flour, then garlic powder and onion.
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