You’ll Need
For the Biscuits
250g self-raising flour
½ tsp sea salt
75g cold butter, diced
160ml buttermilk
1 tbsp melted butter
For the Sausage Gravy
450g pork sausage meat
25g butter
2 tbsp plain flour
400ml whole milk
1 tsp cracked black pepper
½ tsp dried sage
Pinch of cayenne pepper
Optional but dangerous
Fried eggs
Hot sauce
Extra black pepper
Method
Rub the cold butter into the self-raising flour and salt, leaving some pea-sized pieces.
Stir in the buttermilk, pat the dough 3cm thick and cut out eight biscuits.
Preheat your air fryer to 180°C.
Brush the tops with melted butter and air fry for 9-11 minutes until risen and golden.
Break the sausage meat into a heatproof dish and air fry at 195°C for 7 minutes, stirring twice.
Check the meat has reached 75°C, then stir in the butter and flour.
Gradually whisk in the milk, pepper, sage and cayenne.
Air fry at 180°C for 7-9 minutes, whisking every 3 minutes, until thick and bubbling.
Split the biscuits and serve them in pots under a serious spoonful of sausage gravy.