Buttermilk biscuits with white gravy

Cut cold butter into small cubes, a little larger than a small dice, and add to the all-purpose flour and baking powder in a large mixing bowl.

Blend with a fork, pastry cutter or your hands, working quickly so the butter does not warm.

Pour in the cold buttermilk and gently fold it in until a solid, slightly flaky mass forms. The dough should be sticky; do not overmix.

Turn out onto a lightly floured surface, shape gently, roll to about three-quarters of an inch thick and fold; repeat two to three more times to build layers.

If the dough gets too soft, cover and refrigerate for about one hour to stiffen.

Roll to about three-quarters of an inch thick and cut with a 3-inch round ring cutter, pressing straight down without twisting so the edges are not sealed and the biscuits rise.

Place the rounds in a cast iron pan (or on a baking tray), brush the tops with a little buttermilk, and bake at 425F for 15 to 20 minutes until light golden brown.

Gravy: melt butter in a saucepan over low to medium heat, add the flour to a light paste and cook about one minute.

Add chicken stock, whisk in milk and bring to a light simmer until fully thickened.

Take off the heat, thin with a little more milk if too thick, and season with a generous amount of black pepper, a little sprig of rosemary and a pinch of salt to taste.

Cool the biscuits a minute or two, then serve covered with the gravy, finished with chopped rosemary and black pepper.