Recipe: BISCUITS AND GRAVY
Mike and Barry first tried this in Austin on our Lost And Hungry trip to the USA and have always wanted to bring it to the UK. It's a popular breakfast in the South. Biscuits are very similar to scones and the sauce poured over is a meaty sausage gravy. Really unusual for breakfast! First time we tried it the community let us know that the biscuits we made were too dense. So we amended the recipe to make sure we nailed it.
For The Buttermilk Biscuits
- 90 g unsalted butter, cold and cubed
- 230 g plain flour
- 50 g wholemeal flour
- 1/2 tsp salt
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 180 ml buttermilk
- 1 handful cornmeal
For The Gravy
- 6 cumberland sausages or spicy breakfast sausage
- 1 tsp olive oil
- 1/2 tsp chilli flakes
- 1 tsp fennel seeds
- 1 tbsp plain flour
- 1 tbsp butter
- 300 ml whole milk
- 50 ml double cream
- 1/2 bunch parsley
PREHEAT THE OVEN
Preheat the oven to 220ºC.
MAKE THE BISCUIT DOUGH
In a large mixing bowl, combine the flour, salt, baking powder and bicarbonate of soda.
Add the diced butter and work it into the flour mix using your fingertips, until you have a breadcrumb consistency.
Add the buttermilk and stir it in until only just evenly combined.
Scatter some flour over a work surface and tip out the dough. Press it into a rectangle, then fold over into thirds, press back into a rectangle, and repeat once more.
Cut the dough into 8 squares
BAKE THE BISCUITS
Dust the baking tray with the cornmeal.
Place the squares onto a baking tray and brush them with a little extra buttermilk, then scatter over more cornmeal. Bake for 12 minutes, until golden brown and puffed up.
Once cooked remove from the oven and transfer to a wire rack. Leave for an hour to cool.
COOK THE SAUSAGES AND ROUX
Meanwhile, make the gravy. Take the skin off the sausages and break them up into small chunks.
Heat the olive oil in a saucepan and add the sausage. Get it really brown and crisp on all sides, then add the chilli flakes and fennel seeds.
Add the butter to the pan and let it melt and foam, then stir in the flour. Cook for a minute or two, stirring.
MAKE THE GRAVY
Start pouring in the milk a little at a time, stirring each time until it’s thick and smooth before adding more. Continue until you’ve added all of the milk to make a thick sauce.
Season to taste with salt and black pepper, then add double cream until you have your perfect consistency. You can use as much as you prefer!
Tear the biscuits open and serve two per plate.
Spoon over the gravy.
Finely chop the parsley and scatter it over the plate.
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