Biscuits with Sausage Gravy

Ingredients

• 1 tablespoon double-acting baking powder 
• 0.3 cup cake flour 
• 1.5 cups flour all-purpose
• 1 cup cup heavy whipping cream 
• 1.5 cups milk 
• 8 servings bell pepper 
• 12 ounces diestel breakfast sausage (10 links)
• 0.5 teaspoon penzey's southwest seasoning for seasoning
• 1.5 teaspoons sugar 
• 1 Tbsp butter unsalted

Equipment

• bowl
• frying pan
• baking sheet
• oven
• knife
• wooden spoon
• slotted spoon

Directions

1. Preheat oven to 425F. In a bowl, sift together 1 1/2 cups flour, cake flour, sugar, baking powder and 1/2 tsp. salt. In another bowl, beat cream until soft peaks form. Use a fork to stir cream into dry ingredients. Press into a ball on a lightly floured work surface.
2. Roll out dough to a 3/4 -inch thickness. Using a 2 1/2-inch biscuit cutter, cut dough into 8 rounds.
3. Place biscuits on a parchment-lined baking sheet and bake until golden brown, about 15 minutes.
4. Using a knife, cut off ends of sausage casings. Squeeze out meat and discard casings. In a frying pan over medium-high heat, cook sausage, breaking apart with a wooden spoon, until just cooked, 5 minutes.
5. Remove with a slotted spoon, leaving fat behind.
6. Measure fat in pan; add butter to equal 3 Tbsp. Reduce heat to medium; add 3 Tbsp. flour. Cook, stirring occasionally, until light golden brown, about 2 minutes. Stir in milk. Bring to a simmer and cook until gravy thickens, 1 minute. Stir in sausage and season with salt and pepper.
7. Serve hot, with warm biscuits.