Biscuits & gravy
Cut out biscuits with a three-inch-round cutter. Gently rework the remaining dough only once, discarding what's left over after the second set of biscuits is cut. Pack the biscuits tightly together in a pan lined with parchment and chill in the refrigerator for two hours.
Brush the tops with a generous coat of buttermilk and cook at 450 degrees for 20-25 minutes or until golden brown. The high temperature will cause the cold butter and oil in the dough to turn to steam, creating fluffy, airy biscuits.
When butter is melted, turn heat to low, slowly add about 4 tablespoons of flour, or enough to absorb the fat, forming a roux. Mix and simmer until the flour flavor begins to dissipate but before the roux becomes dark.
Add 2 cups of whole milk slowly enough to get out any lumps of flour. Add 2 cups of heavy cream. Continue mixing. Add kosher salt, lots of fresh ground pepper, and cayenne pepper to taste.
Simmer over low heat until gravy becomes rich and thick. Add more cream, milk, flour or seasoning as needed. Ladle the gravy over the biscuits and top with a little chopped parsley and fresh cracked pepper.
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