12 tablespoons cold butter, cut into ½-inch pieces
1⅓ cups plus 2 tablespoons buttermilk, divided
Gravy
3 tablespoons butter
2 pounds ground pork sausage
¾ cup minced onion
5 cloves garlic, minced
1½ teaspoons ground black pepper
⅔ cup all-purpose flour
4 cups milk
2 tablespoons chopped fresh parsley
Instructions
For biscuits: Preheat oven to 450°. Line a baking sheet with parchment paper. In a large bowl, stir together flour, baking powder, and salt. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs.
Stir in 11/3 cups buttermilk. Dough will be crumbly. Turn dough out onto a lightly floured surface, and knead until dough comes together, about 2 minutes. Roll out to 1-inch thickness. Using a 3-inch round cutter, cut out 8 biscuits, rerolling scraps as needed.
Place biscuits on prepared baking sheet, and brush with remaining 2 tablespoons buttermilk. Bake for 14 to 16 minutes or until golden brown.
For gravy: In a large skillet, melt butter over medium-high heat. Add sausage, onion, garlic, and pepper; cook for 8 minutes or until sausage is browned and crumbly. Reduce heat to medium-low; sprinkle flour over sausage, and cook for 3 minutes, stirring constantly.
Reduce heat to low. Stir milk into sausage mixture. Cook for 6 minutes or until thickened. Stir in parsley. Serve gravy with warm biscuits.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/buttermilk-biscuits-creamy-sausage-gravy-recipe/