Biscuits and Gravy Recipe

Flaky buttermilk biscuits smothered in a peppery sausage gravy — biscuits and gravy are the soul-warming breakfast of the American South, and they are easier than they look.

Prep time

20 mins

Cook time

25 mins

Total time

45 mins

Servings

4 servings

Calories

640

Ingredients

• 300 g self-raising flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 100 g cold butter, cubed
• 240 ml cold buttermilk
• 450 g pork sausage meat
• 3 tablespoons plain flour, for the gravy
• 500 ml whole milk
• 1 teaspoon black pepper
• 1/2 teaspoon sage
• Pinch of cayenne
• Salt to taste
• Chopped chives, to serve

Instructions

1. Heat the oven to 220°C (425°F). Rub the butter into the flour, baking powder and salt until pea-size crumbs form.
2. Stir in the buttermilk to make a soft dough. Pat to 2 cm thick, cut into 8 rounds and bake for 12 to 14 minutes until tall and golden.
3. Meanwhile, brown the sausage meat in a skillet over medium-high heat, breaking it up, for 6 to 8 minutes.
4. Sprinkle over the flour and cook for 1 minute, stirring, then pour in the milk gradually, stirring constantly.
5. Simmer for 5 to 7 minutes until thick and creamy. Season boldly with black pepper, sage, cayenne and salt.
6. Split the biscuits, ladle over the gravy and scatter with chives. Serve hot.

Pro tips

• Keep the butter and buttermilk cold for the flakiest biscuits.
• Do not twist the cutter when cutting biscuits; it seals the edges and stops them rising.
• Season the gravy boldly; black pepper is the star flavour.

Frequently asked questions