morsels45

morsels45 said

Biscuits and gravy

Soft scones under a peppery white sausage gravy. Not a biscuit in the British sense.

Biscuits and gravy
Photo: Kaszeta, Public domain, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make biscuits and gravy

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

From scratch

45 minutes · serves 4 · Medium

What you need

  • 400g plain flour
  • 4 tsp baking powder
  • 120g very cold butter, grated
  • 300ml buttermilk
  • 400g pork sausagemeat
  • 3 tbsp flour for the gravy
  • 600ml whole milk
  • A lot of black pepper

What you do

  1. 1Grate the frozen butter into the flour, baking powder and salt and toss it through with a fork. Do not rub it in — visible lumps of butter make the layers.
  2. 2Buttermilk in, brought together barely, then folded over on itself three times and patted to 3cm.
  3. 3Cut straight down, no twisting, and bake at 220C for 14 minutes.
  4. 4Gravy: brown the sausagemeat, breaking it up, then scatter the flour over and cook 2 minutes.
  5. 5Milk in gradually, whisked, simmered 8 minutes until it coats a spoon, then more pepper than you think is reasonable. Split the biscuits and drown them.

With shop biscuits

25 minutes · serves 4 · Very easy

What you need

  • 1 tin American biscuits or 8 plain scones
  • 400g sausagemeat
  • Flour
  • Milk
  • Black pepper

What you do

  1. 1Bake the biscuits as the packet says.
  2. 2Make the sausage gravy in a pan while they cook.
  3. 3Split, pour, pepper.