A modern take on the American classic.
- 2 tsp baking powder
- 1 tsp flake sea salt
- 2 cups plain flour, plus more for dusting the bench
- 125g chilled Mainland unsalted butter, cut into pieces; plus 2 tablespoons, melted
- 1/2 cup Anchor™ Sour Cream
- 1/2 cup Anchor™ blue top milk
- Preheat oven to 190c
- Whisk baking powder, salt, and flour in a large bowl to combine.
- Using your fingers, work chilled butter into dry ingredients until the mixture resembles wet sand.
- Using a fork, mix in sour cream and milk until a rough dough forms.
- Turn out dough onto a lightly floured surface and knead a few times just to bring together.
- Roll out until 1cm thick, then fold in half. Roll dough out again until 1cm thick, then fold in half again. Repeat once more, rolling out to a 3cm thick round.
- Punch out biscuits as close together as possible with a cutter. Pat scraps together and punch out more biscuits; repeat until you can’t cut out anymore (you should have 12 total).
- Transfer biscuits to a parchment-lined baking sheet, spacing 4cm apart, and bake until golden brown and baked through (10–12 minutes).
- Brush biscuits with melted butter.
Bacon and onion gravy
- 1 ea medium size brown onion - fine diced
- 150g bacon - rough diced
- 250ml Anchor™ milk
- 65g plain flour
- salt and pepper to taste
Sweat the onion and bacon in a deep skillet over medium heat until softened and onions are translucent, about 10 minutes.
Remove bacon and to a paper towel-lined plate and keep the grease in the pan.
Gradually stir in the flour so that no lumps form, whisk in the milk, continuing to cook and whisk until thickened.
Add the bacon & onion into the gravy and season with salt and pepper before serving.
Chef Todd Thorburn
To serve: split your warm biscuits and top with gravy on the side with some southern fried chicken and salty pickles. You can make the dough 1 day ahead. Cover and chill, or freeze up to 1 week.