W e truly believe that comfort on a plate comes in the form of biscuits and gravy. This dish combines the best of both worlds (buttery biscuits and peppery sausage gravy) into a h ...

This is a particularly handy way of cooking biscuits if the lack of an oven is all that stands between you and plate of your ...

The result of all this care is a biscuit that doesn’t just sit on the plate but demands to be eaten. Crisp-edged, butter-rich, impossibly layered. It still has all the joy of a classic biscuit.

Place the rounds on a flat plate or board and chill in the fridge for 10 minutes. Make sure the biscuits are perfectly round and well chilled, otherwise they might spread or shrink when baked.

Pipe the buttercream icing onto the remaining biscuits and sandwich with the jam. Put on a serving plate and dust with sifted icing sugar. Serve.