Okay, so I should probably stop watching the news because it stresses me out and when I’m stressed, I bake. But then again, maybe I shouldn’t stop watching because it gives me so much content. Who knew that the latest headlines could lead to recipe inspiration, right? (Though I’m pretty sure the world doesn’t need more stress-baking recipes, but who’s asking for permission here?) Anyway, I’ve made a decision: I’m not quitting the news, because apparently, it’s the source of all my comfort food creativity. That, and I’d have to wrestle the remote away from Ivy’s dad who loves him some MSNBC and we all know I wouldn’t win that fight.

And you know what comfort food is? Biscuits and gravy. Flaky, buttery biscuits swimming in creamy sausage gravy. Like a warm, savory hug for your soul. I mean, come on – if that doesn’t scream “I need therapy, but I’ll settle for biscuits,” then I don’t know what does.

So whether you're feeling stressed, hungry, or just in need of some good ol' fashioned comfort (maybe all of the above), here’s the deal: you need to make this. Seriously, you won’t regret it. These biscuits are worth the time and calories. (And I know, I know, the time commitment… but trust me, if you're gonna invest in anything today, it should be this.)

Biscuits and Gravy Recipe (aka Soul Soother Extraordinaire)

Ingredients:

For the Biscuits:

• 2 cups all-purpose flour (plus a little extra for dusting)
• 2 1/2 tsp baking powder
• 1 tsp salt
• 1/2 tsp baking soda
• 1/2 cup cold unsalted butter (cut into cubes)
• 1 cup buttermilk (you can sub regular milk if you're feeling wild, but it's worth it to go full buttermilk)

For the Gravy:

• 1 pound breakfast sausage (I like the spicy kind because why not kick it up a notch?)
• 1/4 cup all-purpose flour
• 3 cups whole milk (or 2 cups milk + 1 cup heavy cream, if you’re in a treat yourself mood)
• Salt and pepper to taste (I go heavy on both because, well, I’m me)
• 1 tbsp chopped fresh sage (optional-so good though!)
• A dash of cayenne (optional but highly recommended if you're feeling a little rebellious)

Instructions:

1. Preheat that oven! Preheat your oven to 450°F (230°C). Your future biscuits are counting on you.
2. Mix the dry ingredients. In a large bowl, whisk together the flour, baking powder, salt, and baking soda. Just pretend you’re making the world’s fluffiest cloud, but in biscuit form.
3. Cut in the butter. This is where you get to embrace your inner pastry chef (or just pretend you know what you’re doing). Add the cold butter to the dry ingredients and use a pastry cutter (or your hands, if you’re feeling rustic) to cut the butter into the flour until it looks like little pea-sized crumbs. It’s okay if it’s not perfect – we’re not making croissants here, people.
4. Add the buttermilk. Pour in the buttermilk and stir gently until it just comes together. Don’t over-mix. Think of it like a Tinder date – you just want to get to know each other a little bit, not rush into things.
5. Shape the dough. Turn the dough out onto a floured surface. Pat it into a rough rectangle (about 1-inch thick) and fold it over onto itself three times. This is how you get those layers of flaky goodness, so don’t skip this step, even if you're tired from watching the news.
6. Cut out the biscuits. Use a biscuit cutter (or a glass, if you're feeling resourceful) to cut out your biscuits. Pop them onto a baking sheet, making sure they’re close together. They’re friends, they’ll rise better that way.
7. Bake! Stick those babies in the oven and bake for 10-12 minutes, or until golden brown. You want that perfect balance of crunchy edges and soft, pillowy centers.
8. Make the gravy. While the biscuits are baking, get to work on the gravy. In a large skillet, cook your sausage over medium heat until browned and crispy. Don’t rush this part; you want those crispy bits for flavor! Once the sausage is cooked, sprinkle the flour over the sausage and stir for about a minute. This creates the base for your gravy.
9. Add the milk. Slowly pour in the milk, stirring constantly to avoid lumps. Keep stirring until the gravy thickens to your desired consistency. Add a dash of cayenne if you’re feeling spicy, and don’t forget to season with salt and pepper.  Add the fresh sage last.
10. Assemble! Once your biscuits are golden and your gravy is bubbling and beautiful, split the biscuits in half, ladle on the gravy, and prepare to be amazed.

Optional: You could also sprinkle some chives or parsley on top to make it look fancy for Instagram, but we all know you're eating this for the soul, not the aesthetics.

And there you have it – the ultimate comfort food.

Maybe this isn't a life-changing meal (okay, who am I kidding, it's totally life-changing), but I promise, it’ll make you feel better. If you’re feeling stressed, just imagine a world where biscuits and gravy are a daily requirement. That’s the world we all deserve, right? And hey, if you’re not stressed now, you will be after you finish your second plate. So, really, it's a win-win.

Happy baking, and remember: when life gives you lemons, make biscuits and gravy. You deserve it.