Skillet Biscuits and Gravy

Adjust oven rack to middle position and heat oven to 400°F (205°C). In a large bowl, whisk together 2 cups (10 ounces) flour, baking powder, sugar, baking soda, and 1 1/2 teaspoons kosher salt.

Melt butter in a 12-inch cast iron skillet over medium heat. Once melted, carefully transfer butter to 2-cup liquid measuring cup or small bowl, leaving a light coating of butter in the pan (do not scrape or wipe the skillet clean). Let butter cool while cooking the sausage.

Return skillet to medium heat. Add sausage and cook, breaking up meat with a wooden spoon, until beginning to brown and no longer pink, 8 to 10 minutes. Sprinkle remaining 2/3 cup (3 1/3 ounces) flour over sausage and cook, stirring constantly and scraping up any browned bits, until meat is coated in flour, about 1 minute.

Stirring constantly, slowly add 5 cups milk. Bring to a simmer, stirring often, 5 to 8 minutes (gravy will continue to thicken as it cooks in the oven). Remove skillet from heat, stir in black pepper, ground sage, garlic powder, and remaining 1 teaspoon kosher salt. Season with salt and pepper to taste.

To cooled butter, add remaining 3/4 cup milk and stir until butter forms small clumps. Add butter-milk mixture to the dry flour mixture and stir with a rubber spatula until just incorporated.

Using 2 large soup spoons, drop golf ball–sized portions of biscuit dough (about 40 g each for 14 total) spaced evenly onto the gravy. Using potholders, carefully transfer to oven and bake until biscuits are golden brown, 18 to 22 minutes. Let cool until gravy stops bubbling, about 5 minutes. Serve, passing hot sauce on the side if desired.