Biscuits and gravy

Ingredients

• 2 1/2 cups all-purpose flour
• 4 teaspoons baking powder
• 1 tablespoon caster sugar
• 1 teaspoon salt
• 1/2 teaspoon cream of tartar
• 1/2 cup butter (, cold, cut into small cubes)
• 2 oz. lard ((or edible fat))
• 1 1/4 cup buttermilk
• 8 biscuits (, warm)
• 1 lb pork sausages
• 4 tablespoons flour
• 3 1/2 cups whole milk
• Salt
• Black pepper (, freshly ground)
• Cayenne pepper (, optional)
• Stand mixer
• Cookie cutter
• Baking sheet

Instructions

1. 1

   --- Biscuits ---

2. 2

   Preheat the convection oven to 430 F (220°C).

3. 3

   In the bowl of a stand mixer, combine all the dry ingredients.

4. 4

   Incorporate the butter and lard (or shortening) until coarse crumbs form.

5. 5

   Make a well in the center of the mixture.

6. 6

   Add the buttermilk to the well and, using the flat beater attachment, mix until a ball of dough forms.

7. 7

   Transfer the dough to a work surface and knead for 30 seconds until it holds together but is not sticky.

8. 8

   Roll out the dough on a floured work surface, approximately 1 inch (2 cm) thick.

9. 9

   Using a cookie cutter, cut the dough into 8 circles.

10. 10

    Place the 8 circles on a baking sheet.

11. 11

    Bake for 10 to 15 minutes or until the top is lightly browned.

12. 12

    --- Biscuits and Gravy ---

13. 13

    Cook sausages in a large skillet over medium-high heat until browned and no longer pink.

14. 14

    Remove them from the pan and blot up the excess fat with a paper towel.

15. 15

    Cut the sausages finely.

16. 16

    Return the finely cut sausages to the pan and add the flour.

17. 17

    Stir to coat the sausage pieces with flour.

18. 18

    Gradually add the milk to the sausage and flour mixture over medium heat.

19. 19

    Cook and add milk until the sauce mixture is thick and smooth.

20. 20

    Add salt, pepper, cayenne pepper or red pepper flakes to taste. (optional).

21. 21

    Serve over hot biscuits.