Chefs Recipe // Biscuits & Gravy
This month I’ve been to NYC and man have I eaten!!! Soul food is rife in the big apple and I wasn’t shy of tucking into everything I could get my hands on, from oysters through to collared greens and burgers topped with pulled pork and capers and finally an odd tradition….biscuits and gravy.
What, biscuits and gravy?????
YES!!! Trust me, incredible is not the word.
In the USA, biscuits are savoury, whereas cookies are sweet, so take that thought of a jammy dodger and a rich meaty gravy out your head (I did consider trying it though 
.
To make these little beauties all you need is :-
200gms Plain flour
280 gm salted butter
1 ½ tsp of Baking Powder
½ tsp Baking soda
½ tsp salt
200ml Buttermilk
Pre heat you oven to 275
100gm manchego cheese
Cut up the butter into small chunks and then place in the fridge to chill while you are getting everything else ready.
Grease a baking tray with butter, leave on the side.
In a mixing bowl sieve the flour, salt, baking powder and soda, Add the butter and mix through till the mixture resembles breadcrumbs.
Add your manchego and butter milk and mix until you have dough that pulls away from the sides of the bowl.
The dough will be very delicate and might split if handled too much, so watch you heavy hot hands.
Work out onto a work surface and roll out (carefully) to a 2-3cm rectangle, cut (using a pastry cutter (square or circle), it should do 8-12 depending on how big you want them.
Cook for 10-12 mins till golden brown.
Put them on your roast dinner instead of a yorkies or we even serve them with gumbo to help soak up the lovely juice, or you could simply eat with left over gravy.
Enjoy!!
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