Biscuits and Gravy

Warm the 8 baked biscuits just before serving so they are ready when the gravy finishes.

Set out the plates now, because the sauce thickens as it cools and should be spooned over the biscuits while hot.

Put 300 g ground pork in a dry skillet and set it over medium heat.

Break it into small crumbles with a spoon and cook for about 8 minutes, until no pink remains and the meat is browned.

When fat has collected in the pan, add 20 g butter and let it melt into the pork drippings.

Sprinkle in 3 tablespoons flour and stir for 1 minute, scraping the pan so the roux cooks evenly.

Add the 600 ml milk in 3 additions.

Pour only a little at first and whisk quickly to loosen the roux before adding more, which prevents flour lumps from staying in the gravy.

After all the milk is in, simmer over medium heat for about 3 minutes while stirring constantly.

When the gravy coats the back of a spoon in a thin layer, lower the heat so it does not scorch.

Season with 1 teaspoon salt and 1 teaspoon black pepper, then taste while the gravy is still hot.

Split the warm biscuits, spoon plenty of gravy over the cut sides, and serve immediately before it firms up.