Biscuits and Gravy

Method

1. 1

   Heat the oven

   Heat the oven to 220°C (200°C fan). Line a baking tray with baking paper.

2. 2

   Mix the dough

   Stir together 300 g flour, baking powder, bicarbonate of soda and ½ tsp salt. Rub in the cold butter until the mixture looks like coarse crumbs. Stir in the buttermilk just until a soft dough forms.

3. 3

   Cut the biscuits

   On a lightly floured surface, pat the dough to about 2 cm thick and cut out 8 biscuits. Place them on the tray and brush the tops with 1 tbsp milk.

4. 4

   Bake the biscuits

   Bake at 220°C (200°C fan) for 12 to 15 minutes, until risen and golden.

5. 5

   Brown the sausage

   While the biscuits bake, cook the sausagemeat in a large frying pan over medium heat for 8 to 10 minutes, breaking it into small pieces, until browned and its centre reaches 71°C (160°F).

6. 6

   Cook the flour

   Sprinkle 30 g flour over the sausage and stir over medium heat for 1 minute, until no dry flour remains.

7. 7

   Simmer the gravy

   Pour in the milk gradually, stirring constantly. Simmer over medium-low heat for 5 to 7 minutes, stirring often, until thick enough to coat a spoon.

8. 8

   Season the gravy

   Stir in the black pepper and ¼ tsp salt.

9. 9

   Serve

   Split the warm biscuits between plates and spoon the sausage gravy over them.

Tips

• Handle the biscuit dough gently and stop mixing as soon as it comes together to help keep the biscuits tender.
• Cut straight down through the dough without twisting the cutter, which helps the biscuits rise evenly.
• Add the milk gradually while stirring to prevent lumps, then stir often as the gravy thickens.

Swaps

• Use salted butter and omit the biscuit salt if you prefer.
• Use semi-skimmed milk instead of whole milk for a slightly lighter gravy.

Storing

Keep leftover biscuits and gravy separately in airtight containers in the fridge for up to 3 days. Reheat the gravy gently in a pan, stirring in a splash of milk if needed, and warm the biscuits in the oven.