Biscuits and sausage gravy

Preheat the oven to 220 °C conventional heat and line a tray with parchment. Mix 360 g flour with all the baking powder, all the sugar and 6 g salt. Rub in 85 g cold diced butter until crumbly without melting it. Pour in 240 g cold buttermilk and gently mix for about 15 s, just until cohesive. Do not knead at length.

Use the reserved 10 g flour to dust the worktop and rolling pin. Pat dough into a rectangle 2 cm thick, fold like a letter and gently roll back to the same thickness. Cut into 12 equal squares with no scraps. Do not crush the cut edges. Turn squares upside down onto the tray, brush with the remaining 15 g buttermilk and bake for about 20 min until risen, golden and cooked through. Start the gravy while they bake.

Cook the sausage meat in a frying pan for about 8 min, crumbling it, until cooked. Retain its fat. Stir in the remaining 30 g butter and 25 g flour for 2 min, then gradually whisk in all the whole milk. Loosen browned bits and simmer for about 5 min until the gravy coats a spoon. Add the remaining 3 g salt, all garlic powder and all pepper. The meat and gravy must reach 75 °C for 30 s. Rest the baked biscuits for 5 min, split horizontally and divide all biscuits and hot gravy.