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Biscuits and Sausage Gravy

North American · 45 min · Medium · 4 portions

Biscuits and Sausage Gravy

Tall, flaky biscuits under a peppery white gravy full of browned sausage. The Sunday breakfast that ruins the rest of the day, in the best way.

~810 cal per serving — Calories are approximate, per serving — a guide only.

nut-free
Plan it:

Method

  1. 1

    Rub in the butter

    Heat the oven to 220C (425F). Rub the cold butter into the flour, baking powder and a pinch of salt until it looks like coarse gravel. Leave some pieces the size of peas; those are the flakes.

  2. 2

    Bring the dough together

    Stir in the biscuit portion of the plant milk until the dough just holds together. Pat it out, fold it over itself three times, then pat to about 1 inch (3 cm) thick and stamp out rounds.

  3. 3

    Bake the biscuits

    ⏱ 15 min

    Bake for 15 minutes, until risen and browned on top. Do not open the oven early.

  4. 4

    Brown the sausage

    ⏱ 7 min

    While they bake, heat the oil in a skillet and fry the crumbled sausage hard, breaking it up, until it is properly browned in patches. The color here is all the flavor the gravy gets.

  5. 5

    Make the gravy

    ⏱ 5 min

    Scatter the gravy flour over the sausage and stir for a minute, then pour in the gravy milk a splash at a time, stirring, until it is smooth and thick. Add the sage and plenty of black pepper.

  6. 6

    Serve

    Split the hot biscuits, lay them cut side up and ladle the gravy over. Season and eat straight away.

Notes

The gravy thickens fast off the heat. Keep a little extra plant milk beside the pan and loosen it just before it goes to the table.

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