Biscuits with Sawmill Gravy
One of the pillars of the Southern breakfast table, buttery biscuits smothered in a sausage-studded white gravy makes a hearty meal any time of day. A hint of cayenne brightens the gravy's richness, but it's even better with a dash or two of hot sauce.
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Credit: Maxime Iattoni
INGREDIENTS
FOR THE BISCUITS:
2½ cups flour, plus more for cutter
3½ tsp. baking powder
1½ tsp. kosher salt
8 tbsp. unsalted butter, cubed and chilled, plus 2 tbsp. melted
1½ cups buttermilk
FOR THE GRAVY:
2 slices bacon, finely chopped
8 oz. pork breakfast sausage
½ cup flour
3 cups milk
½ cup heavy cream
1 tbsp. apple cider vinegar
¼ tsp. cayenne
Kosher salt and freshly ground black pepper, to taste
Hot sauce, for serving (optional)
INSTRUCTIONS
1. Make the biscuits: Heat oven to 425°. Place flour, baking powder, and salt in a large bowl, and whisk to combine. Add butter, and using your fingers, rub mixture together until pea-size crumbles form. Add buttermilk, and stir with a fork until just combined. Transfer to a floured work surface, and gently pat dough into a 6"x4" rectangle, about 1" thick. Dip a 3" round cutter into a bowl of flour, and cut out rounds of dough. Press scraps together, and repeat with remaining dough until you have about 6 rounds. Brush a 9" cake pan with melted butter, arrange biscuits in pan, and brush the tops with butter. Bake until golden brown, about 25 minutes.2. Make the gravy: Place bacon in a 4-qt. saucepan over medium-high heat, and cook, stirring occasionally, until its fat renders, about 3 minutes. Add sausage and, cook, breaking it into small pieces with a wooden spoon, until browned, about 5 minutes. Add flour, and cook, stirring, until for 2 minutes. Add milk and cream, and bring to a boil; reduce heat to medium, and cook, stirring occasionally, until gravy is thickened, about 5 minutes. Add vinegar, cayenne, and salt and pepper, and stir until combined.
3. To serve, split biscuits in half, and cover with gravy. Serve with hot sauce, if you like.
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The gravy was good.
Thanks! I'm making this for a group brunch this weekend.