Biscuits and Sausage Gravy

Method

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1. Heat the oven to 220°C / 430°F. Whisk the flour, baking powder, bicarbonate, salt and sugar in a large bowl and chill it for 10 minutes.

   Mark done Start 10 min timer

2. Rub or cut the cold butter into the flour until the largest pieces are the size of peas. Stop while the mixture is still uneven.

   Mark done

3. Pour in the buttermilk and stir with a fork just until it comes together into a shaggy mass. Do not knead.

   Mark done

4. Turn out onto a floured surface, pat into a rectangle, and fold it in three like a letter. Repeat this fold three more times.

   Mark done

5. Pat to 3 cm thick and cut out 9 rounds with a sharp cutter, pressing straight down without twisting — twisting seals the edges and stops the rise.

   Mark done

6. Set them touching on a baking sheet, brush with melted butter, and bake 15 to 18 minutes until risen and deep gold.

   Mark done Start 15 min timer

7. Meanwhile brown the sausage meat in a large frying pan over medium-high heat for 8 minutes, breaking it up but leaving some substantial pieces.

   Mark done Start 8 min timer

8. Sprinkle over the flour and cook 2 minutes, stirring, until it coats the meat.

   Mark done

9. Add the warm milk gradually, whisking, and simmer 6 to 8 minutes until thick. Season heavily with black pepper, salt, sage and cayenne.

   Mark done Start 6 min timer

10. Split the hot biscuits and ladle the gravy over generously.

    Mark done

Chef’s Tips

• Everything cold: the butter, the buttermilk, and ideally the bowl. Warm dough gives flat biscuits.
• Never twist the cutter. Straight down and straight up.
• The gravy needs an aggressive amount of black pepper — it should look speckled and taste of it.

Common Substitutions & Variations

• Out of buttermilk? Stir a tablespoon of lemon juice or vinegar into the same amount of ordinary milk and let it sit five minutes before using.

Pairing Suggestions

• Fried eggs and bacon
• Black coffee
• Hot sauce at the table

Storage & Reheating

Biscuits keep 2 days and freeze 2 months. The gravy keeps 3 days and thickens on standing; loosen with milk when reheating.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.