• Chill butter in the freezer for 10–20 minutes before beginning this recipe. The very cold butter makes light, flaky, buttery biscuits.
• Preheat oven to 425 degrees and line a baking sheet with parchment paper.
• Combine flour, baking powder, sugar, and salt in a large bowl and mix well. Remove butter from the freezer and cut it into the flour mixture using a pastry cutter until the mixture resembles coarse crumbs. Add the milk to the flour mixture and stir until just combined, don’t overmix.
• Transfer the biscuit dough to a clean, well-floured surface, and use your hands to gently work the dough together. If the dough is too sticky, add flour until it is manageable.
• Once the dough is cohesive, fold in half over itself and use your hands to gently flatten. Rotate the dough 90 degrees and fold in half again, repeat this step 5–6 times, taking care to not overwork the dough. Use your hands to gently flatten the dough to 1-inch thick.
• Press a 2 3/4-inch-wide biscuit cutter straight down into the dough and drop the biscuit onto theprepared baking sheet. Repeat until you have gotten as many biscuits as possible, and place them less than 1/2 inch apart on baking sheet.
• Once you have cut as many biscuits as possible out of the dough, gently rework the dough to cut outanother biscuit or two until you have at least 7 biscuits total. Bake for 10–12 minutes or until tops arelightly golden brown.
• Prepare gravy while the biscuits are baking.

Sausage Gravy

• Place sausage in a skillet and turn heat to medium-high. Cook, crumbling the sausage as it cooks, until no pink remains. Do not drain the skillet.
• Sprinkle the flour evenly over the sausage crumbles and cook a minute longer until the flour isabsorbed. Slowly pour the milk into skillet, stirring as you pour. Add Creole seasoning, salt, andcrushed red pepper, if using. Cook, stirring, until mixture is thickened.
• Once biscuits are finished baking, slice in half, and ladle gravy over biscuits.