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 using a pastry blender or your fingers until the mixture resembles coarse crumbs. Work quickly to keep the butter cold.
- Gradually add the Heavy Cream, 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, fold in thirds like a letter, and repeat 3-4 times to create layers. Pat down to 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 and flaky.
- While biscuits are baking, to make the Gravy, heat the Rendered Pork Fat in a large skillet over medium heat.
- Cook the Ground Pork Shoulder in the fat until browned and crumbled.
- Sprinkle the Flour over the cooked pork 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 Dry Sherry, White Pepper, and Salt to taste.
- Split the warm Biscuits and smother with the Sausage Gravy. Serve immediately.
