Buttermilk Biscuits with Peppery Sausage Gravy

What you need

• 315 g (2 1/2 cups) all-purpose flour, plus extra for dusting
• 2 tbsp baking powder
• 1 tsp sugar
• 1 tsp salt, for the biscuits
• 113 g (1 stick) cold unsalted butter, cut into small cubes
• 270 ml (1 cup + 2 tbsp) cold buttermilk, divided
• 450 g (1 lb) pork breakfast sausage, bulk, or casings removed
• 2 tbsp unsalted butter, for the gravy, if the sausage is lean
• 30 g (1/4 cup) all-purpose flour, for the gravy
• 600 ml (2 1/2 cups) whole milk, plus extra to thin
• 1 1/2 tsp black pepper, coarsely ground
• 1/4 tsp salt, for the gravy, or to taste

Method

Restated from the original video

1. 1

   Line a baking sheet with baking paper.

2. 2

   Whisk the 315 g of flour with the baking powder, sugar and 1 tsp salt in a large bowl.

3. 3

   Scatter the cold butter cubes over the flour and rub or cut them in until the largest bits are the size of peas.

4. 4

   Pour in 240 ml (1 cup) of the buttermilk and fold with a spatula just until a shaggy dough forms. A few dry patches are fine.

5. 5

   Turn the dough onto a floured surface and pat it into a rectangle about 2 cm (3/4 in) thick. Fold it in thirds like a letter, turn it a quarter and pat it out again. Repeat once more.

6. 6

   Pat the dough out to 2 cm (3/4 in) thick and stamp out rounds with a floured 6 cm (2 1/2 in) cutter, pressing straight down without twisting. Gather the scraps once to cut the rest.

7. 7

   Set the rounds on the sheet a few centimetres apart and chill for 20 min. Heat the oven to 220 °C (425 °F) meanwhile.

8. 8

   Brush the tops with the remaining buttermilk and bake until tall and golden, 15-18 min.

9. 9

   While the biscuits bake, cook the sausage in a large heavy frying pan over medium-high heat, breaking it into small crumbs, until browned and cooked through with no pink left, 6-8 min.

10. 10

    If the pan looks dry, melt in the 2 tbsp of butter. Lower the heat to medium, sprinkle the 30 g of flour over the sausage and stir for 2-3 min to cook out the raw taste.

11. 11

    Slowly pour in the milk, stirring all the time so no lumps form.

12. 12

    Simmer, stirring often, until the gravy is thick and creamy, 5-8 min. Thin with a splash more milk if needed.

13. 13

    Season with the black pepper and salt to taste.

14. 14

    Split the warm biscuits in half and spoon the gravy over them.

Imported from natashaskitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.