Biscuits and Gravy

Ingredients

• 240g all-purpose flour
• 8g baking powder
• 5g kosher salt
• 1g white pepper
• 120g cold unsalted butter, cubed
• 120ml whole buttermilk
• For Sausage Gravy
• 250g pork breakfast sausage
• 40g unsalted butter
• 30g all-purpose flour
• 360ml whole milk
• 5g kosher salt
• 2g Tellicherry black pepper
• 1g dried sage

Method

1. 1
   Whisk flour, baking powder, salt, and white pepper together; cut in butter until breadcrumb texture.
2. 2
   Add buttermilk and fold gently until dough just comes together; avoid overworking.
3. 3
   Drop 8 equal portions onto parchment-lined sheet; bake at 210°C for 18 minutes until golden brown.
4. 4
   While biscuits bake, brown sausage in heavy skillet over medium-high heat, breaking into small pieces; drain excess fat, leaving 30g.
5. 5
   Whisk in flour; cook 2 minutes until roux is light blonde.
6. 6
   Gradually whisk in milk, scraping browned bits from pan; simmer 8 minutes until sauce coats spoon.
7. 7
   Season with salt, pepper, and sage; serve over warm split biscuits.