The singer loves buttermilk biscuits – a Southern speciality more like a scone than a British biscuit – with sausage. Use chilled butter and work the dough as little as possible; it should look craggy and flecked with butter or the biscuits will be squat and dense.
Makes 8
Preheat the oven to 200C. Place 300g plain flour, 1 tsp baking powder and ½ tsp of bicarbonate of soda in a food processor and pulse to combine. Add 100g cold salted butter, cut into chunks, and blitz until it resembles rough sand. Add 200ml buttermilk and fold with a spatula. Tip the semi-mixed dough on to a board and quickly push it together with floured hands. Divide the dough and stack the halves, flatten with your hands, then repeat. Roll out until 2cm thick, using just 6 or 7 strokes. Using a 68mm cutter, cut out 8 biscuits. Bake for 12-13 minutes, until risen and pale gold. Eat warm with scrambled egg and sausage.
