Prepare for the Biscuits: Preheat your oven to 220°C (200°C fan) and line a large baking tray with baking parchment.

Mix the Dry Ingredients: In a large mixing bowl, whisk together the 250g plain flour, caster sugar, baking powder, and salt. This ensures the raising agents are evenly distributed.

Cut in the Cold Butter: Add the cold, cubed butter to the flour mixture. Using your fingertips or a pastry blender, quickly rub the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter still visible. Working quickly is key to keeping the butter cold. This lamination technique is explained well on Serious Eats as being crucial for flakiness.

Add Buttermilk and Form Dough: Make a well in the centre and pour in the cold buttermilk. Use a fork or spatula to mix until a shaggy dough just comes together. Do not overmix! A few dry spots are fine.

Fold and Cut the Biscuits: Tip the dough onto a lightly floured surface. Gently pat it into a rectangle, then fold it in on itself like a letter, three or four times. This creates the layers. Finally, pat the dough out to about 2cm (¾ inch) thickness. Use a 6cm round cutter to press straight down – don’t twist! – to cut out your biscuits. Re-pat the scraps once to get a couple more.

Bake the Biscuits: Place the biscuits on the prepared baking tray, ensuring they are just touching (this helps them rise higher). Brush the tops with a little milk or buttermilk and bake for 12-15 minutes, or until tall, golden brown, and cooked through.

Start the Gravy: While the biscuits are baking, place a large, heavy-based frying pan or skillet over a medium heat. Add the sausage meat and cook, breaking it up with a wooden spoon, for 8-10 minutes until it’s browned and cooked through.

Make the Roux: Do not drain the fat from the pan. Sprinkle the 50g of plain flour over the cooked sausage and its rendered fat. Stir constantly and cook for 2 minutes. The mixture will look pasty. This step toasts the flour and is vital for the gravy's flavour. What works best for me is to keep everything moving so it doesn't catch on the bottom of the pan.

Whisk in the Milk: Gradually begin pouring in the whole milk, about 200ml at a time, whisking vigorously after each addition to ensure there are no lumps. Once all the milk is incorporated, bring the mixture to a gentle simmer.

Simmer and Season: Reduce the heat to low and let the gravy simmer gently for 5-8 minutes, stirring occasionally, until it has thickened to a lovely consistency that coats the back of a spoon. Stir in the salt, black pepper, and smoked paprika. Taste and add more seasoning if needed.

Serve Immediately: By now, your biscuits should be ready. Split the warm biscuits in half, place them on a plate, and generously ladle the hot sausage gravy all over. Finish with an extra grind of black pepper.