This is a great biscuit recipe with two different toppings variations- sweet strawberries and savory sausage gravy!

Makes 8 large or 16 small Biscuits

For the Biscuits:

3 1/3 cup all purpose flour

2 tbsp baking powder

1 tsp salt

4 tsp sugar, plus more for tops

1 1/3 cup milk

2/3 cup plus 2 tbsp butter, melted

Preheat oven to 425 degrees. To prepare biscuit dough, place flour, baking powder, and salt in a mixing bowl, and stir together. Pour in milk and 2/3 cup butter, and mix just until dry ingredients are evenly moistened. The dough should be lumpy and sticky, not smooth like cake batter.  Drop biscuit dough in large spoonfuls on a baking sheet lined with parchment paper.  Chill biscuits for 15 minutes. With remaining 1 tbsp of butter, brush tops of biscuits and sprinkle with sugar. Bake for 15 minutes. Allow to cool before splitting and serving with sausage gravy.

For the Sausage Gravy:

1 tablespoon butter

1 log package sausage

2 cups heavy cream

1 teaspoon hot sauce

1 tablespoon Worcestershire sauce

1/3 cup maple syrup

Salt and freshly cracked black pepper

In a large heavy bottom pot melt the tablespoon of butter and brown the sausage for about 5 minutes. Add the heavy cream and bring to a simmer. Once at a simmer, add the hot sauce, Worcestershire sauce and maple syrup. Simmer the gravy for 15 minutes and season with salt and pepper, to taste.

For the strawberries:

1 pint strawberries

2-3 tsps brown sugar

2 Tbsp sour cream, Mexican crema or Greek yogurt

Wash, core and slice strawberries. Mix strawberries with sugar. Let sit at room temperature for about 15-30 minutes or until sugar has dissolved and formed a sauce. Mix in the sour cream.