You can’t go wrong with a breakfast classic like Buttermilk Biscuits with Sawmill Gravy.
Buttermilk Biscuits with Sawmill Gravy
Makes 4 to 6 servings
Ingredients
- 3½ cups all-purpose flour, plus more for dusting
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 tablespoon kosher salt
- ½ teaspoon baking soda
- 1¼ cups cold unsalted butter, cubed
- 1 cup cold whole buttermilk
- 2 tablespoons unsalted butter, melted
- Sawmill Gravy (recipe follows), to serve
Instructions
- Preheat oven to 425°. Spray a 12-inch cast-iron skillet with cooking spray.
- In a large bowl, stir together flour, sugar, baking powder, salt, and baking soda. Using a pastry blender or 2 forks, cut in cold butter until mixture is crumbly. Stir in cold buttermilk until a shaggy dough forms.
- Turn out dough onto a lightly floured surface. Pat dough into a rectangle, and cut into fourths. Stack each fourth on top of each other, and pat into a rectangle. Repeat procedure 3 more times. Pat or roll dough to 1-inch thickness. Using a 2½-inch round cutter dipped in flour, cut 10 rounds without twisting cutter, rerolling scraps as necessary. Place in prepared skillet. Freeze until firm, about 10 minutes.
- Bake until golden brown, 15 to 20 minutes. Brush with melted butter. Serve with Sawmill Gravy.
Sawmill Gravy
Makes 4 cups
Ingredients
- 1 pound hot pork sausage*
- 6 tablespoons all-purpose flour
- 3 cups whole milk
- 1 tablespoon Worcestershire
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- ½ teaspoon ground black pepper
Instructions
- In a large skillet, cook sausage over medium-high heat, breaking it up with a spoon, until browned and crumbly, 7 to 10 minutes. Sprinkle in flour. Cook, stirring frequently, until lightly toasted, 1 to 2 minutes. Gradually whisk in milk until fully combined and smooth. Whisk in Worcestershire, salt, garlic powder, and pepper. Cook, stirring occasionally, until thickened and bubbly, 7 to 10 minutes.
Notes
*Substitute mild pork sausage for hot sausage if desired.
