Cream biscuits and sausage gravy

Mix the flour, baking powder and kosher salt by hand.

Add the heavy cream and bring together into a shaggy ball, not too stiff, not wet.

Push the dough down by hand and cut into pieces with a knife (or a biscuit cutter or a cup).

Put on a tray and bake in a preheated 400 degree oven 12 to 15 minutes; these took about 12.

Brown the sausage in a skillet, adding a touch of butter if it is lean.

Add about a tablespoon and a half of flour in all and incorporate.

Whisk in the cream and milk slowly, a splash at a time, letting each addition incorporate; it gets very thick at first.

Bring to a simmer before judging thickness, since it does not fully thicken until it boils; add liquid or reduce to the consistency wanted.

Variation: brush the biscuits with melted butter or heavy cream before baking for deeper browning.

Taste; season with salt and plenty of black pepper.

Put the biscuits on a plate, smother with the gravy (split them first if liked) and garnish with chives.