Biscuits and Gravy

Biscuits

• 200 g Plain flour
• 2 tsp Baking powder
• ½ tsp Fine sea salt
• 60 g Unsalted butter, cold
• 120 ml Whole milk, cold

Sausage gravy

• 250 g Pork sausage
• 20 g Plain flour
• 350 ml Whole milk
• 1 tsp Black pepper
• ¼ tsp Fine sea salt

1. Heat the oven to 220°C (430°F) and set a baking tray inside to warm. In a mixing bowl, whisk together the flour, baking powder and salt.
2. Cut the butter into small pieces, then rub it into the flour mixture with your fingertips until it looks like coarse crumbs. Pour in the milk and stir just until a shaggy dough forms; do not overwork it.
3. Turn the dough out onto a lightly floured surface and pat it to about 2 cm thick. Cut into 4 rounds and place on the hot tray, close together for softer sides.
4. Bake for 12 to 15 minutes, until well risen and lightly golden on top. Keep warm while you make the gravy.
5. While the biscuits bake, cook the pork sausage in a large frying pan over medium heat, breaking it up with a spoon, until browned and cooked through. If the pan looks dry, add a small knob of the butter from the measured amount for the biscuits before the dough is mixed, then continue cooking.
6. Sprinkle the flour over the sausage and stir for 1 minute to cook out the raw taste. Gradually whisk in the milk, scraping up any browned bits from the pan.
7. Bring to a gentle simmer and cook for 4 to 6 minutes, stirring often, until thick and creamy. Season with black pepper and salt, then take off the heat once it coats the back of a spoon.
8. Split the warm biscuits and spoon the hot sausage gravy over the top. Serve straight away.

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