Biscuits and Sausage Gravy

Method

1. 01

   Preheat and chill the biscuit tools

   Heat the oven to 220°C. Keep the butter and buttermilk refrigerated while you prepare a lined baking sheet.

   

2. 02

   Cut butter into the dry ingredients

   Whisk the 360 g flour, baking powder and salt, then cut in the cold butter until most pieces are pea-size with a few larger flakes.

   

3. 03

   Add buttermilk and fold the dough

   Pour in the buttermilk and mix only until shaggy. Turn out, pat into a rectangle and fold it in thirds 3 times, rotating between folds.

   

4. 04

   Cut and bake the biscuits

   Pat the dough 25 mm thick, cut 6 biscuits straight down and place them close together. Bake at 220°C for 14–17 minutes until tall and golden.

   

5. 05

   Brown the sausage

   While the biscuits bake, crumble the sausage into a wide skillet and cook over medium-high heat for 7–9 minutes until deeply browned.

   

6. 06

   Cook flour into the sausage fat

   Sprinkle the 45 g flour over the sausage and stir for 2 minutes so the flour absorbs the fat and loses its raw taste.

   

7. 07

   Build the milk gravy

   Gradually stir in the milk, scraping the skillet, then simmer for 6–8 minutes until thick enough to coat the sausage. Add black pepper.

   

8. 08

   Rest the biscuits briefly

   Move the baked biscuits to a rack for 5 minutes so the crumb sets while the gravy finishes.

   

9. 09

   Split, ladle and serve

   Split each warm biscuit, place the halves cut-side up and ladle hot sausage gravy generously over them. Serve immediately.