Step-by-Step Gravy Preparation:

• In a large skillet, cook the bulk country breakfast sausage over medium-high heat. Break it up into small, pea-sized pieces as it browns and cooks through. Once fully cooked, transfer the sausage to a plate lined with paper towels to drain any excess grease. This step ensures your gravy isn’t too oily and has the perfect texture.
• Return the skillet (with any remaining flavorful drippings, if desired) to the heat. Melt the Challenge butter in the skillet. Once melted, add the all-purpose flour and whisk constantly for 1-2 minutes to create a light roux. This forms the essential base of your creamy, rich gravy.
• Gradually add the milk, a little at a time, while continuously whisking to prevent any lumps from forming. Continue whisking until all the milk is incorporated and the gravy becomes smooth and starts to thicken. Season generously with coarse salt and ground black pepper to taste, adjusting to your preference. Cook for an additional 1-2 minutes until the gravy reaches your desired thickened consistency. Finally, stir in the drained cooked sausage, ensuring it’s evenly distributed throughout the creamy mixture.
• Transfer the finished sausage gravy to a shallow dish and chill it in the freezer for approximately 15 minutes. This quick freeze will help the gravy firm up significantly, making it much easier to scoop and effectively stuff into the biscuits without it becoming too runny or soaking into the dough prematurely. Begin preparing your biscuit dough while the gravy chills.

Crafting and Stuffing the Buttermilk Biscuits:

• Preheat your oven to 400°F (200°C). Prepare a large sheet pan by lining it with parchment paper or lightly greasing it with butter to prevent any sticking and ensure easy cleanup.
• In a spacious mixing bowl, combine the all-purpose flour, baking powder, baking soda, and coarse salt. Add the cold, cubed Challenge unsalted butter to the dry ingredients. Using a fork or a pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. This step is crucial for creating the signature flaky layers in your biscuits!
• Pour in the cold buttermilk. Use a spoon initially, then switch to your hands to gently bring the dough together. Be careful not to overmix! Turn the mixture out onto a clean, lightly floured surface and knead it just a few times until any dry bits are incorporated and the dough comes together into a cohesive mass. The dough might seem quite dry after adding the buttermilk, and you may be tempted to add more liquid, but resist! A few gentle kneads with your hands will bring it to the perfect, slightly shaggy consistency.
• Lightly flour your work surface once more and roll the biscuit dough out to an even 1/2 inch thickness. This consistent thickness is key for uniform baking.
• Using a 3-inch round cutter, cut out 12 biscuit rounds. Carefully place half (6 rounds) of the cut biscuits onto your prepared sheet pan, ensuring they are slightly spaced apart. In a small bowl, whisk together the large egg and 1 teaspoon of water to create an egg wash. Lightly brush the tops of the biscuits already on the pan with this egg wash; this will help the top biscuit adhere.
• Now for the stuffing! With a spoon or a small cookie scoop, place a generous dollop (about 2 tablespoons) of the chilled, firm sausage gravy onto the center of each biscuit round on the pan. The gravy should be firm enough to hold its shape well. If it still feels too loose, pop it back into the freezer for a few more minutes until it’s more solid – this prevents leakage.
• Take the remaining 6 biscuit rounds and gently stretch each one out a bit with your fingers, making them slightly larger in diameter. Brush the underside of these stretched biscuits with egg wash (this acts as a “glue” for sealing) and carefully place them egg wash-side down on top of the gravy-filled biscuits. Gently but firmly press the edges of the top and bottom biscuit rounds together all around, completely sealing the delicious sausage gravy inside. Ensure there are no gaps for the gravy to escape during baking.
• Brush the tops of the sealed, stuffed biscuits with more egg wash for a beautiful, glossy golden-brown finish once baked. Bake in the preheated oven for 22-25 minutes, or until the biscuits are gorgeously golden brown and cooked through, and the gravy inside is heated. Serve these glorious sausage gravy stuffed biscuits immediately for the best experience, or allow them to cool completely. Once cooled, store them well-wrapped in the fridge for up to 3 days, or individually wrapped in the freezer for up to 1 month, ready for a quick and satisfying breakfast whenever you need one!

• You might find yourself with a bit of leftover sausage gravy. Don’t let this flavorful excess go to waste! It’s fantastic spooned over any extra plain baked biscuits, a slice of buttered toast, or even alongside scrambled eggs before serving, if desired.
• To reheat these delightful stuffed biscuits from frozen, simply place one in the microwave and heat on high for approximately 2 minutes, or until thoroughly warmed through. For a crispier exterior, you can also reheat them in a preheated oven at 350°F (175°C) for 15-20 minutes (after thawing slightly), or until heated through to your liking.
• For the flakiest, most tender biscuits, always ensure your butter and buttermilk are as cold as possible. Cold ingredients prevent the butter from melting too quickly into the dough, which is essential for creating those wonderful steam pockets that result in a light, airy texture.
• Avoid overworking the biscuit dough at all costs. Over-kneading can develop the gluten too much, leading to tough, dense biscuits instead of the tender, melt-in-your-mouth kind. Just a few gentle folds are all it takes to bring the dough together.
• If you don’t have buttermilk on hand, you can easily make a substitute by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup, then filling the rest of the way to 1 cup with regular milk. Let it sit for 5-10 minutes until it slightly curdles before using.