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.
Enlarge Image Credit: Maxime IattoniSERVES 6
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)
INSTRUCTIONS1. 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.
See all 150 classic recipes featured in our 150th issue »