Biscuits and Sausage Gravy
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Ingredients
- 250 g self-raising flour
- 80 g butter
- 580 ml whole milk
- 400 g pork sausagemeat
- 20 g plain flour
Nutrition (per serving)
- Calories
- 773 kcal
- Protein
- 23.4 g
- Carbohydrate
- 61.3 g
- of which sugars
- 9.2 g
- Fat
- 47.7 g
- of which saturates
- 23 g
- Fibre
- 2.5 g
- Salt
- 2.83 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 220C (200C fan, gas 7). Rub 60g of the butter into the self-raising flour, then stir in 180ml of the whole milk to make a soft dough. Pat out and cut into 8 rounds, place on a tray and bake for 12-15 minutes until risen and golden.
- 2
Meanwhile, fry the pork sausagemeat in a pan, breaking it up, for 8-10 minutes until browned and cooked through with no pink remaining.
- 3
Stir in the remaining butter and the plain flour, cook for 1 minute, then gradually whisk in the remaining 400ml whole milk and simmer for 4-5 minutes until thickened into a gravy.
- 4
Split the warm biscuits and spoon over the sausage gravy to serve.
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