Once you understand what these words mean in the USA, you’ll feel much relieved.
1 cup cream
1 cup soda water
3 cups SR flour
1 tsp salt
Combine the above until it just comes together than turn out onto a floured surface.
Form it into a slab and cut in 12 equal parts. Smoosh the corners so they’re roundish.
Place on oven tray close together (they may join when baking, don’t stress) and brush tops with cream.
Bake at 200 degrees for 15 minutes or until tops are golden. My ocean temp is highly unreliable so I like to keep checking whatever goes in there.
500 g sausage meat freed from the skins, or mince – generally pork but it’s good with chicken also
2 tbl fat of your choice – butter, oil, duck fat
2 tbl plain flour
1 cup milk
1 cup cream
Push the meat out of the skins and brown it off in a little of your chosen fat.
Remove and put to one side while we make the roux. Add the rest of the fat and flour and whisk together over medium heat. Add milk slowly at first and keep whisking while it thickens. Add cream cause I like the lusciousness.
Season generously with pepper, salt and whatever else you like eg cayenne, herbs, garlic powder. Toss the meat back in to warm though. Taste again for seasoning then serve over warm biscuits.
If you want to fancy it up, you could fresh herbs, caramelised onions, bacon bits, cheese or, as we had in Seattle, sub out the sausage for crab meat.