American South

Biscuits and gravy

Name: Biscuits and gravy
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups for biscuits plus 3 tbsp for gravy maida (all-purpose flour, plain flour); 1 tbsp baking powder; 1/4 tsp baking soda (bicarb soda, bicarbonate of soda); 1 tsp plus a pinch salt; 6 tbsp very cold butter; 3/4 cup plus 2 tbsp buttermilk; 250 g sausage meat squeezed from casings sausages (snags, bangers); 2 cups milk; 1 tsp coarsely ground black pepper

Flaky buttermilk biscuits drowned in peppery sausage gravy. A breakfast that means business.

50 minTime

21 gProtein each

mildSpice

The Southern breakfast plate2 chapters · 1 min read

Make it your way

Grandma's wayButtermilk biscuits and sausage milk gravy, as served across the South.

The original

691kcalsame

21 gproteinsame

2 gfibresame

50minutessame

Biscuits and gravy.

Per serving, worked out from the ingredient table.

Ingredients

Maida (all-purpose flour, plain flour)2 cups for biscuits plus 3 tbsp for gravy

Baking powder1 tbsp

Baking soda (bicarb soda, bicarbonate of soda)¼ tsp

Salt1 tsp plus a pinch

Butter6 tbsp, very cold

Buttermilk¾ cup plus 2 tbsp

Sausages (snags, bangers)250 g sausage meat, squeezed from casings

Milk2 cups

Black pepper1 tsp, coarsely ground

Method

6 steps

1Whisk 250 g flour, baking powder, soda and 1 tsp salt. Grate in cold butter and toss to coat.
2Stir in buttermilk until a shaggy dough forms. Pat out, fold in thirds twice, then pat to 2.5 cm thick and cut 8 rounds.
3Bake at 220 C for 14 to 16 minutes, close together on a tray.
4Brown sausage meat in a pan, breaking it up. Sprinkle in remaining 30 g flour and stir 1 minute.
5Pour in milk gradually, stirring, and simmer until thick. Season generously with pepper and a pinch of salt.
6Split warm biscuits and smother with gravy.

Serve it like this

Split two warm biscuits on a plate, ladle over plenty of gravy and finish with cracked pepper. Fried eggs alongside are welcome.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

American South

Biscuits and gravy

Flaky buttermilk biscuits drowned in peppery sausage gravy. A breakfast that means business.

50 minTime

21 gProtein each

mildSpice

The Southern breakfast plate2 chapters · 1 min read

Make it your way

Grandma's wayButtermilk biscuits and sausage milk gravy, as served across the South.

The original

691kcalsame

21 gproteinsame

2 gfibresame

50minutessame

Biscuits and gravy.

Per serving, worked out from the ingredient table.

Ingredients

Maida (all-purpose flour, plain flour)2 cups for biscuits plus 3 tbsp for gravy

Baking powder1 tbsp

Baking soda (bicarb soda, bicarbonate of soda)¼ tsp

Salt1 tsp plus a pinch

Butter6 tbsp, very cold

Buttermilk¾ cup plus 2 tbsp

Sausages (snags, bangers)250 g sausage meat, squeezed from casings

Milk2 cups

Black pepper1 tsp, coarsely ground

Method

6 steps

1Whisk 250 g flour, baking powder, soda and 1 tsp salt. Grate in cold butter and toss to coat.
2Stir in buttermilk until a shaggy dough forms. Pat out, fold in thirds twice, then pat to 2.5 cm thick and cut 8 rounds.
3Bake at 220 C for 14 to 16 minutes, close together on a tray.
4Brown sausage meat in a pan, breaking it up. Sprinkle in remaining 30 g flour and stir 1 minute.
5Pour in milk gradually, stirring, and simmer until thick. Season generously with pepper and a pinch of salt.
6Split warm biscuits and smother with gravy.

Serve it like this

Split two warm biscuits on a plate, ladle over plenty of gravy and finish with cracked pepper. Fried eggs alongside are welcome.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Biscuits and gravy

Make it your way

Ingredients

Method

Biscuits and gravy

Make it your way

Ingredients

Method

Make it a meal