Cooking with Tallyrand

to the Brits they are scones, to the Americans they are biscuits

to the Brits they are served with afternoon tea or as a snack, to the Americans they accompany a main course. In many southern states they also serve them as a breakfast or brunch dish, that they call biscuits and gravy. 

the biscuits are scones, (see link below for recipe) the 'gravy' is more of a white sauce. Either way it is delicious and a wonderful cheap comfort food when needed and if you think it sounds weird, it cant be any weirder than toad in the hole!!

buttermilk 'biscuits'   http://www.dawlish.com/article/details/119

1. bake the "biscuits" and keep warm 
2. gently cook the chopped onion and chilli in the butter over a low to medium heat for 5 minutes until onions have softened
3. add the mince and cook out until nicley browned
4. add the flour and cook gently for 2-3 minutes
5. add the milk slowly, while whisking to form a nice smooth sauce (add more milk if required to thin down)
6. allow to simmer for 5 minutes until the sauce is cooked and doesnt taste of flour
7. add the grated cheddar and stir through
8. taste and season if required (a chicken oxo cube may be added if preferred)
9. pull a biscuit in half, and serve with the 'gravy' drenched over the top 

chef notes

serve with sausages or some nicely grilled, crisp straky bacon

adjust the chilli amount to suit your own tastes or use a 1/4 tsp of pre-minced chilli 

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