Biscuits and Gravy

Fluffy, flaky biscuits topped with a creamy gravy loaded with browned sausage meat. The aroma of black pepper and seared meat promises a rustic and hearty dish.

• Prep time: 20 min
• Cook time: 25 min
• Difficulty: Medium
• Calories: 1281
• Protein: 42 g
• Carbs: 113 g
• Fat: 72 g

Ingredients

• 510 g Wheat flour ( sifted + for the gravy )
• 115 g Minimum butter sweet ( cold, diced )
• 15 g Baking powder
• 1050 ml Whole milk ( for the biscuits + for the gravy )
• 500 g Sausage meat ( crumbled )
• 1 tsp Black pepper ground
• 1 tsp Gray sea salt
• 300 ml Buttermilk ( well chilled )

Instructions

1. Preparation of the biscuit base

   Mix the flour, baking powder and salt. Incorporate the cold diced butter by rubbing with your fingertips. Small pea-sized pieces of butter should still be visible to ensure flakiness.

2. Shaping and baking

   Pour in the buttermilk and mix just enough for the dough to hold together. Roll out to 2 cm thickness, cut out rounds and bake at 220°C. The biscuits should be well risen and the crust should be golden and crispy.

3. Browning the meat

   In a skillet, brown the sausage meat over high heat. Mash the meat with a fork to obtain small pieces. The meat should be well browned and crispy.

4. Making the gravy

   Sprinkle the flour over the meat to create a roux. Cook for 2 minutes while stirring to cook the flour, then gradually pour in the milk. Whisk until the sauce thickens and coats the back of a spoon.

Chef's tips

• Don't overwork the biscuit dough, or they'll be hard as a rock.
• Black pepper is the soul of the gravy, don't be afraid to use it.
• Serve immediately, as the biscuits soak up the sauce quickly.

Storage

Store biscuits and gravy separately in the fridge for up to 2 days. Reheat the gravy with a splash of milk to loosen the texture.