Buttermilk Biscuits wtih Sawmill Gravy

Ingredients

For the Biscuits

• 2 1/2 cups (325g) plain flour
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 1 tablespoon baking soda (bicarbonate of stoda)
• 115g cold unsalted butter (cut into 1/2 inch dice)
• 1 cub (240ml) cold buttermilk
• 2 tablespoons whipping cream (optional)

For the Gravy

• 340g pork sausagemeat (either brought loose or broken up from sasauge)
• 4 tablespoons plain flour
• 2 1/2 cups (590ml) milk
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper
• salt

Method

For the biscuits preheat the oven to 230 degrees celcius.

1. In a medium bowl, combine the flour, salt, baking powder, and baking soda. Cut in the butter (using a pastry/dough blender or your fingers) until small clumps form. Place in the refrigerator for 10 minutes to chill.
2. Add the cold buttermilk to the flour mixture and stir gently just until the dough comes together. Turn the dough onto a lightly floured surface and knead 5 or 6 times, until combined.
3. Lightly flour your handds and press the dough into a rectangle about 2 cm thick. Cut into 5 cm round with a biscuit cutter or glass and place on a ungreased baking sheet. Gently reshape the scrapes and cut out more biscuits.
4. Brush the tops of the biscuits with cream, if using. Bake until golden brown, 16-18 minutes.

For the gravy:

1. While the biscuits are baking in a large frying pan, cook the sausage over medium-high heat, breaking it up wiht a wooden spoon, until dark golden and crispy, 8-10 minutes.
2. Reduce the heat to medium, stir in the flour, and cook for 3 minutes.
3. Stir in the milk, black pepepr, and cayenne. Bring to a simmer and cook over medium-low heat until thickened, 6-8 minutes.
4. Season to taste with salt.
5. Use immediately or cover and refrigerate for up to 3 days. If refrigerated, gently rewarm over low heat before serving.