Biscuits and gravy

Samantha’s biscuits and gravy, published by Spend With Pennies, pairs buttery, flaky biscuits with a creamy sausage gravy. Her selected homemade version uses sage-flavoured pork breakfast sausage and keeps the biscuits and gravy as two preparations before joining them.

All-purpose flour, baking powder, granulated sugar and salt are mixed for the biscuits. Very cold unsalted butter is cut in to form coarse crumbs, then cold whole milk is stirred in without overworking the dough.

The dough is gathered on a floured surface, folded and gently flattened several times, then cut into rounds. Scraps are worked together for the remaining biscuits, which bake on a lined sheet until their tops begin to turn golden.

The sausage is cooked into crumbles, with its rendered grease kept in the pan. A separate portion of flour cooks with it before whole milk is stirred in; crushed red pepper flakes are optional, and the gravy cooks until thickened.

The baked biscuits are split and covered with the gravy for serving. Samantha describes pouring it over warm, fresh biscuits, while fruit, pancakes and other breakfast dishes are separate accompaniments she suggests.