Biscuits and Maple Sausage Gravy (Oklahoma)

I remember digging into flaky, gravy-smothered biscuits on Christmas morning and other special occasions when I was a child. What a satisfying way to start the day!

Biscuits:
2 cups all-purpose flour, unbleached
3 tsp. baking powder
1 Tbsp. sugar
1 tsp. sea salt
¼ tsp. black pepper, freshly cracked, optional
3 Tbsp. cold butter, cubed
1 Tbsp. shortening
¾ cup milk

Sausage Gravy:
1 lb bulk maple pork sausage
¼ cup all-purpose flour, unbleached
3 cups milk
2 Tbsp. pure maple syrup
½ tsp. sea salt
¼ tsp. ground sage
¼ tsp. black pepper, coarsely ground

Preheat oven to 400°F.

In a large bowl, whisk flour, baking powder, sugar, sea salt and, if desired, pepper. Cut in butter and shortening until mixture resembles coarse crumbs. Add milk; stir just until moistened. Turn onto a lightly floured surface; knead gently 8-10 times.

Pat or roll dough to 1” thickness; cut with a floured 2” biscuit cutter. Place 1” apart on an ungreased baking sheet. Bake until golden brown, 15-17 minutes.

Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink, 6-8 minutes, into crumbles. Stir in flour until blended; gradually stir in milk. Bring to a boil, stirring constantly; cook and stir until sauce is thickened, 4-6 minutes. Stir in remaining ingredients. Serve with warm biscuits.

Makes 8 servings.