I do love chorizos, so that's what my gravy was made from. Chop up a chorizo and fry them well in a pan. Remove the chorizos, and in the chorizo grease add two tablespoons of butter, a third of a cup of flour and two cups of milk. Stir vigorously to remove lumps. Add salt and pepper to taste, and maybe a tiny dash of Cajun seasoning to amp the chorizo spice. Add the chorizos and simmer until thickened to the right consistency.
For the biscuits, put in a bowl two cups of self-rising flour and a fourth of a cup of cold pats of butter. Use your hands to combine the butter and flour so that the flour now looks coarse. Add just enough buttermilk while combining (not too much) so that the dough just starts to leave the sides of the bowl. Flatten onto a surface thickly (1 to 1.5 cm thick), and cut out circles using a glass. Brush the top very lightly with butter. Bake in the oven at 180°C for about 10 min. Serve hot, with a giant serving of gravy! Makes 9-12 biscuits.
