Name: Recipe : Biscuits and Gravy
Ingredients: Biscuits; 250 g self-raising flour (plus a little for dusting); 2 1/2 tsp bicarbonate of soda; 50 g cold butter; Gravy; 500 g sage flavored pork breakfast sausage; flour; 400 ml milk; 34 g flour

Jump to Recipe Print Recipe

An American classic

One of the dishes on our must-eat list, when we visited New York, was biscuits and gravy (the others being bagels and a sandwich from Katz’s Deli). We had breakfast at Enid’s Cafe (sadly now closed) in Brooklyn and it was just as I imagined. Simple but filling and comforting. Biscuits in the American-sense are like what we would call scones but served savoury rather than sweet. I’d always meant to try making it when back home but had never gotten around to it until now.

Biscuits and gravy from Enid’s, Brooklyn, NYC.

This a simple and quick 30-minute cooked brunch.

Ingredients

Biscuits
250g self-raising flour, plus a little for dusting
2 1/2 tsp bicarbonate of soda
50g cold butter

Gravy
500g sage flavoured pork breakfast sausage
flour
400ml milk
34g flour

Method

Preheat the oven to 250C
Put the flour, baking powder and salt in the food processor.
Pulse several times to mix.
Add butter to processor.
Pulse until butter is in bits about the size of small peas.
Add milk a little at a time and pulse until dough comes together.
Place dough into a floured board and knead for a minute or two.
Roll to 1/2 inch thick and cut dough with a cutter.
Bake on a lightly greased cookie sheet for 12-15 minutes.

Gravy
Remove skins from sausages.
Place sausage in a deep frying pan and turn heat to medium-high.
Cook, crumbling the sausage as it cooks, until no pink remains.
Add flour evenly over the sausage crumbles and cook a minute longer until the flour is absorbed.
Slowly pour the milk into your pan stirring as you pour.
Cook, stirring, until mixture is thickened.
Slice the biscuits in half, pour gravy over biscuits, eat!

Equipment

<br />

Recipe : Biscuits and Gravy

Print Recipe Pin Recipe

Ingredients

Biscuits
250 g self-raising flour plus a little for dusting
2 1/2 tsp bicarbonate of soda
50 g cold butter
Gravy
500 g sage flavored pork breakfast sausage
flour
400 ml milk
34 g flour

Instructions

Preheat the oven to 250C
Put the flour, baking powder and salt in the food processor.
Pulse several times to mix.
Add butter to processor.
Pulse until butter is in bits about the size of small peas.
Add milk a little at a time and pulse until dough comes together.
Place dough into a floured board and knead for a minute or two.
Roll to 1/2 inch thick and cut dough with a cutter.
Bake on a lightly greased cookie sheet for 12-15 minutes.
Gravy
Remove skins from sausages.
Place sausage in a deep frying pan and turn heat to medium-high.
Cook, crumbling the sausage as it cooks, until no pink remains.
Add flour evenly over the sausage crumbles and cook a minute longer until the flour is absorbed.
Slowly pour the milk into your pan stirring as you pour.
Cook, stirring, until mixture is thickened.
Slice the biscuits in half, pour gravy over biscuits, eat!