Southern Biscuits and Beef Gravy

Instructions

1. 1

   Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.

2. 2

   For the biscuits: In a large bowl, whisk together 300g flour, baking powder, baking soda, and 1 tsp salt.

3. 3

   Cut the cold butter into small cubes and work it into the flour mixture using your fingertips or a pastry cutter until it resembles coarse crumbs with pea-sized butter pieces.

4. 4

   Make a well in the center and pour in the buttermilk. Stir gently with a fork until just combined - do not overmix. The dough should be shaggy and slightly sticky.

5. 5

   Turn the dough onto a floured surface and gently pat it into a 1-inch thick rectangle. Fold the dough over itself 2-3 times to create layers.

6. 6

   Pat the dough to 3/4-inch thickness and cut out biscuits using a 2.5-inch round cutter, pressing straight down without twisting.

7. 7

   Place biscuits on the prepared baking sheet, touching each other slightly. Bake for 12-15 minutes until golden brown on top.

8. 8

   While biscuits bake, make the gravy: In a large skillet over medium-high heat, crumble and brown the ground beef, breaking it into small pieces. Cook for 6-8 minutes until no longer pink.

9. 9

   Reduce heat to medium. Sprinkle the 60g flour over the cooked beef and stir constantly for 2 minutes to cook the flour and create a roux.

10. 10

    Slowly pour in the beef broth while stirring, then add the milk gradually, stirring constantly to prevent lumps.

11. 11

    Add the butter, onion powder, garlic powder, black pepper, and salt. Stir well to combine.

12. 12

    Bring the gravy to a gentle simmer and cook for 5-7 minutes, stirring frequently, until thickened to your desired consistency. If too thick, add more milk; if too thin, simmer longer.

13. 13

    Taste and adjust seasoning with additional salt and pepper as needed.

14. 14

    Split the warm biscuits in half and ladle the hot beef gravy generously over the top. Serve immediately.