Instructions
- Preheat oven to 450°F (232°C).
- To make the Biscuits, whisk together the Pastry Flour, Baking Powder, Baking Soda, and Salt in a large bowl.
- Cut in the Very Cold Butter and Lard using a pastry blender or your fingers until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
- Gradually add the Very Cold Buttermilk, mixing until just combined. Do not overmix. The dough will be shaggy.
- Turn dough out onto a lightly floured surface, gently pat into a 1-inch thick rectangle, and fold in thirds like a letter. Repeat this process 3-4 times to create layers.
- Pat down to about 3/4 inch thickness. Cut out biscuits using a 2-inch cutter.
- Place biscuits on an ungreased baking sheet and bake for 15-18 minutes, or until golden brown.
- While biscuits are baking, make the Gravy. Cook the Smoked Andouille Sausage in a large skillet over medium heat until browned.
- Remove sausage from skillet and set aside. Add Butter to the skillet.
- Sprinkle the Flour over the rendered fat and cook for 1 minute, stirring constantly.
- Gradually whisk in the Whole Milk until smooth. Bring to a simmer, stirring constantly, and cook until thickened, about 5-7 minutes.
- Stir in the cooked Sausage, Black Pepper, Salt, and Fresh Sage. Serve the Gravy hot over the warm Biscuits.
