Biscuits and Gravy

Preheat the oven to 220°C. Whisk together 300g of the flour, the baking powder and salt in a mixing bowl.

Rub the cold butter into the flour with your fingertips until the mixture resembles coarse breadcrumbs.

Stir in the buttermilk just until a soft dough forms, then turn onto a floured surface, pat to 2cm thick and cut into 8 rounds.

Place the rounds on a baking tray and bake for 14 minutes until golden and risen.

Cook the sausage meat in a large frying pan over medium heat, breaking it up, until well browned and a meat thermometer reads 71°C, about 8 minutes.

Sprinkle 2 tablespoons of flour over the sausage and stir for 1 minute, then gradually whisk in the milk and 1 teaspoon of the black pepper.

Simmer the gravy for 6 minutes, stirring often, until thickened.

Split the warm biscuits, spoon over the gravy and finish with the remaining black pepper.