Biscuits and Gravy

Ingredients

• 300 g all-purpose flour
• 80 g cold butter
• 180 ml buttermilk
• 1 tbsp baking powder
• 300 g pork breakfast sausage
• 500 ml milk
• 2 tsp black pepper
• 1 tsp salt
• 1/2 tsp sage

Steps

1. Preheat the oven to 220°C.
2. Mix 300g flour, baking powder, and salt.
3. Grate frozen butter into the flour and toss until it resembles coarse crumbs with pea-sized butter pieces visible.
4. Pour in the cold buttermilk and stir with a fork until just combined — do not overwork.
5. Pat the dough to 2cm thick on a floured surface, fold in half, and pat again.
6. Cut rounds with a 7cm cutter, pressing straight down without twisting.
7. Bake the biscuits at 220°C for 12–14 minutes until tall, flaky, and golden on top.
8. They should rise to at least double height.
9. For the gravy: crumble the sausage into a skillet over medium-high heat.
10. Cook until browned and no pink remains, about 6 minutes.
11. Sprinkle 35g flour over the sausage and stir 1 minute.
12. Slowly pour in the milk while stirring constantly.
13. Simmer the gravy until thick enough to coat a spoon, about 4 minutes.
14. Season generously with black pepper and sage.
15. Split the hot biscuits open and ladle gravy over the top.