Biscuits and gravy

Whisk the flour, baking powder, baking soda and kosher salt until homogenous, then add the heavy cream.

Fold gently but thoroughly without over mixing, then knead by hand about a minute until smooth with no dry patches.

Roll out immediately on a generously floured surface to about a quarter to half an inch thick.

Cut two and a half inch biscuits with a fluted cutter and arrange them spaciously on a parchment lined baking sheet.

Bake at 375F for 15 to 20 minutes until doubled in height and golden brown, then brush with butter and sprinkle with flaky salt.

Brown the breakfast sausage in a preheated high-walled saucepan, breaking it up as it browns.

Add butter as needed to reach about two tablespoons of fat, sprinkle over the flour and cook over medium about a minute to a blonde pasty roux.

Whisk in the milk a splash at a time, waiting until smooth before adding more.

Bring to a simmer and cook two to three minutes over medium-low to the desired consistency, then season with kosher salt and pepper to taste.

Stack the warm biscuits on a plate and smother them in the hot sausage gravy.