Buttermilk Biscuits with Sawmill Gravy
Flaky buttermilk biscuits smothered in a peppery sausage-flecked white gravy, a Tennessee breakfast anchor.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 610 kcal
Equipment
- •Biscuit cutter
- •Cast-iron skillet
Nutrition
Per serving, approximate
- Calories
- 610 kcal
- fat
- 38
- carbs
- 46
- protein
- 18
- calories
- 610
Instructions
- 1
Preheat your oven to 450°F.
- 2
Whisk the flour, baking powder, and baking soda together. Cut in the cold butter until pea-sized crumbs form.
- 3
Stir in the buttermilk just until the dough comes together.
- 4
Pat the dough out and cut into biscuits. Place on a sheet pan and bake 12-15 minutes until golden.
- 5
Meanwhile, brown the sausage in a skillet. Break it into crumbles as it cooks.
- 6
Sprinkle the flour over the sausage and stir to coat. Cook for 1 minute.
- 7
Slowly whisk in the milk. Cook and stir until thickened, about 5 minutes.
- 8
Season generously with black pepper.
- 9
Split the biscuits and ladle the sawmill gravy (creamy sausage gravy) over the top to serve.
Chef's tips
Keep the butter cold and handle the dough as little as possible for flaky biscuits. Whisk the gravy constantly so no lumps form.
Storage
Store biscuits separately from gravy up to 2 days refrigerated.
Reheating
Reheat biscuits in the oven; warm gravy gently on the stovetop, adding milk to loosen if needed.
Common mistakes to avoid
- •Mixing or handling the dough too much, which makes tough biscuits.
- •Adding the flour too quickly, which creates lumps in the gravy.
Serving suggestions
Cooked Buttermilk Biscuits with Sawmill Gravy?
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