Three Ingredient Biscuits and Gravy

Line a baking sheet with parchment paper or lightly grease it.

In a large bowl, combine self-rising flour and cold cubed butter.

Use a pastry cutter or clean hands to work the butter into the flour until it resembles coarse crumbs with some pea-sized pieces remaining.

To make ahead: Cover and chill this mix in the fridge overnight.

Pour in the cold milk and stir just until combined. The dough will be shaggy and sticky.

Turn it out onto a well-floured surface and for the dough over onto itself a few times to bring it together. Gently pat it into a ½ to 1-inch thick rectangle.

Cut into biscuits using a biscuit cutter, rerolling scraps to get as many biscuits as you can. You can also use a floured knife to cut into squares.

Place biscuits close to each other on the prepared baking sheet for soft sides, or spaced apart for crisp edges.

If you have time, pop into the freezer or fridge for 15 minutes while you preheat oven to 450°F.

Brush with a little more milk and bake for 12 to 15 minutes, or until golden brown on top. While they are baking, make your gravy.

In a large skillet, melt butter over medium-high heat.

Sprinkle in the flour and whisk constantly for 1 to 2 minutes to cook out the raw flour taste.

Slowly pour in warm milk while whisking continuously to avoid lumps. Bring to a simmer and continue whisking until thickened, about 4 to 6 minutes.

Add salt and a generous amount of freshly ground black pepper to taste. If gravy thickens too much, whisk in a splash of milk until you reach your desired consistency.

Split the warm biscuits and spoon the gravy over top. Serve immediately.