BISCUITS AND SAUSAGE GRAVY

Best Ever Recipe…

Puff pastry light delicate melt in the mouth buttery biscuits are a glorious thing to behold and eat and even better with a rich creamy decedent sausage gravy, a simple breakfast that sets you for the whole day, watch out with this one it has your spoon going back for seconds so best eaten on a Sunday in your pyjamas so you can relax and groan from over eating this beautiful breakfast.

Prep time 15 minutes / Resting time 30 minutes / Cooking time 30 minutes

Ingredients 

(serves 4-6)

Puff Flakey Biscuits

160g cold salted butter

400g supreme light flour

30g sugar

40g baking powder

200g double cream

220g full cream milk

1 egg beaten for wash

The Sausage Gravy

50g butter

1 glug olive oil

4 rashers sweetcure bacon finely diced

1 kg ground herby seasoned sausage meat

1/3 cup AP flour

600ml full fat cream milk

200ml double cream

Season with Lawrys seasoned salt

1/2 tsp white pepper

1 pinch thyme, sage oregano optional

The Biscuits

Pre heat your oven 220 C / 440 F

Place your baking sheet in the oven to pre heat, if you have a stone baking sheet even better.

In a large bowl gently rub the butter in to the flour to a small rubble but not quite breadcrumb consistency, stir in the sugar and baking powder, whisk the milk and cream together add to the dry ingredients and stir gently to combine, at this point I turn the mix out on to the work top and bring the dough just together gently keeping my actions light and not overworking the dough, press out until you have a large flattish mound then fold the dough in half, turn 90 degrees and press out to the same thickness as when you started, repeat this 3 more times pressing out a little less each time, this action is folding the layers of dough and fat which will give your scones the most unbelievable flaky light melt in your mouth texture, not dissimilar to a really good home made puff pastry, cover with a tea towel and leave to rest for 30 minutes.  

Meanwhile make the sausage gravy, instructions below.

Press out the dough to approximately 2” thick and either cut squares and triangles with a knife or using a circle cutter cut out the scones in a straight down and up action, do not be tempted to twist the cutter as this suppresses the rise of the scone while baking.  Remove the hot baking sheet from the oven place your scones on, don’t over crowd, cook in two batches if necessary.  Brush the tops with egg wash, never the sides as this prevents the rise, turn the oven down to 200 C / 400 F and bake the scones in the oven for 15-20 minutes until light golden brown and a hollow sound when tapped on the bottom.

I like to use Tennessee Pride Country Sausage for my sausage gravy. 

The Sausage Gravy

Heat your deep skillet medium hot, add the butter and olive oil and melt, add the finely diced bacon, cook for five minutes, add the ground sausage and cook fully, add the flour, stir in and cook the flour for five minutes then add half the milk and cream stirring all the time until you have a medium thick luscious sauce then I go by eye with the rest of the milk and cream adding more until I am happy with the consistency of my sausage gravy, not to thin and not to thick!  Season Lawrys seasoned salt and white pepper to taste and any herbs you choose at this point and leave to gently just tick over on a low heat while your biscuits finish baking, serve family style in bowls with a spoon and just tear your buttery biscuits and load with lashings of the sausage gravy, eat in your comfort clothes and enjoy this glorious breakfast.

Season to taste

Why not add cheese to the biscuits mix for the best ever cheese scones (biscuits) ever !