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Cozy Buttermilk Biscuits with Creamy Sawmill Gravy

buttermilk biscuits with creamy sawmill gravy - featured image
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A comforting southern classic featuring flaky buttermilk biscuits paired with rich, creamy, peppery sawmill gravy. Perfect for lazy weekend breakfasts or cozy brunches.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 6 tablespoons unsalted butter, cold and cut into small cubes
  • 1 1/4 cups buttermilk, cold
  • 1 pound breakfast sausage (preferably spicy pork sausage)
  • 1/4 cup all-purpose flour
  • 3 cups whole milk, warmed
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Optional: pinch of crushed red pepper flakes

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon baking soda, and 1 teaspoon salt until well combined.
  3. Using a pastry cutter or two forks, cut in 6 tablespoons cold, cubed unsalted butter until the mixture resembles coarse crumbs with pea-sized pieces.
  4. Pour in 1 1/4 cups cold buttermilk and gently mix with a spoon or your hands until just combined. Do not overwork the dough.
  5. Lightly flour a clean surface and turn the dough out. Fold it over onto itself 2-3 times to build layers, then gently pat to about 1-inch thickness.
  6. Use a floured 2.5-inch biscuit cutter and press straight down without twisting to keep the edges flaky. Place biscuits close but not touching on the baking sheet.
  7. Bake for 12-15 minutes until golden brown on top.
  8. While biscuits bake, heat a cast-iron skillet over medium heat. Crumble and brown 1 pound breakfast sausage until fully cooked and browned, about 8 minutes.
  9. Sprinkle 1/4 cup flour over the cooked sausage. Stir and cook for 1-2 minutes to remove raw flour taste.
  10. Slowly whisk in 3 cups warmed whole milk, stirring constantly to combine until gravy thickens to a smooth, creamy consistency.
  11. Add 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and optional crushed red pepper flakes. Taste and adjust seasoning as needed.
  12. Let the gravy gently simmer for 5 minutes, stirring frequently until it coats the back of a spoon but remains pourable.
  13. Split warm biscuits and ladle creamy sawmill gravy generously over the top.

Notes

Keep butter cold to ensure flaky biscuits. Press biscuit cutter straight down without twisting to maintain flaky edges. Slowly whisk milk into sausage-flour mixture to avoid lumps. Season gravy well with black pepper for signature flavor. Biscuits and gravy can be stored separately in the fridge for up to 3 days and frozen for longer storage.

Nutrition

Keywords: buttermilk biscuits, sawmill gravy, southern comfort food, breakfast, brunch, homemade biscuits, creamy gravy

Find it online: https://emmayum.com/cozy-buttermilk-biscuits-with-creamy-sawmill-gravy-easy-homemade-recipe/