Biscuits and Gravy

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

Grate the frozen butter into the bowl with the dry ingredients. Use the large holes of a box grater. Toss with gloved hands to coat the butter pieces in flour, ensuring they remain distinct.

Pour in the heavy cream and mix with a spatula until the dough just comes together into a shaggy ball. Do not overmix.

Turn the dough out onto a generously floured surface. Gently knead and fold the dough about 5 times, rotating it 90 degrees between folds, to create flaky layers. The dough should be soft and pliable, with no dry patches.

Shape the dough into a rough rectangle, about 10x6 inches. Wrap tightly in plastic wrap and chill in the refrigerator for at least 30 minutes, or up to overnight.

In a large skillet over medium-high heat, cook the breakfast sausage, breaking it up with a spatula or potato masher until browned and cooked through. Drain off excess fat, leaving about 2 tablespoons in the pan.

Add 1 tablespoon of butter to the skillet. Once melted, sprinkle in the 2 tablespoons of flour and cook, stirring constantly, for about 1 minute until lightly browned.

Slowly whisk in the milk, a little at a time, ensuring it's smooth before adding more. Continue whisking and bring to a simmer, cooking for 2-3 minutes until thickened to desired consistency.

Stir in the fresh sage, thyme, brown sugar, garlic powder, red pepper flakes, salt, and black pepper. Grate in a pinch of nutmeg. Taste and adjust seasoning as needed.

Preheat oven to 375°F (190°C).

Turn the chilled dough out onto a floured surface. Gently roll it into a rectangle about 10x6 inches. Fold it into thirds like a letter, rotate 90 degrees, and repeat the folding and rolling process 4 more times. Finally, roll into a rectangle about 10x6 inches and cut into 6 individual biscuits using a sharp knife or bench scraper.

Arrange the biscuits on a parchment-lined baking sheet, ensuring they have space between them. Brush the tops with melted butter and sprinkle with flaky sea salt.

Bake for 20-25 minutes, or until golden brown and puffed up. Let cool slightly on the baking sheet before serving.

Split the warm biscuits in half and place the bottom half on a plate. Spoon a generous amount of hot sausage gravy over the biscuit half, then top with the other biscuit half.

Serve immediately and enjoy this classic comfort food breakfast.