Southern Biscuits with Sawmill Gravy

by Rebekahcooked up on March 9, 2017

You guys. I am a very lucky lady. Exhibit A:

Biscuits and Sawmill Gravy | PDXfoodlove

For a while now, my husband Dave has been working on his biscuit game. It was already good, but these days he is making these humongous, sky-high towers of happiness. They are seriously some of the best biscuits I’ve ever had.

And. He also makes gravy to put on top.

Biscuits and Sawmill Gravy | PDXfoodlove

Being from the Midwest originally, biscuits and gravy is one of my very favorite breakfasts. I would eat it any time of day, frankly, but usually it’s on the breakfast menu (for the blog post, though, we made it for dinner!)

It reminds me so much of growing up in Kansas. With four sporty kids constantly raiding the kitchen, clamoring   for food, stuffing our faces with everything in our path, keeping us fed was no joke. My mom taught me to make biscuits as a kid, and they have always been beloved my my brothers and me. I’m not sure my mom has ever made biscuits without doubling or tripling the recipe. There were just too many kids in the house — and now three of us have partners, so now we eat even more! And you know what? If another four kids showed up, my mom would have loved to feed them, too 🙂

I loved growing up in a house so welcoming and fun.  It means a lot to enjoy one of my favorite foods from childhood in my today-home — it’s very different from the one I grew up in, but an important thing hasn’t changed: this one is also welcoming and fun and full of love.

Biscuits and Sawmill Gravy | PDXfoodlove

Dave’s biscuits and gravy recipe is so good, I sometimes catch myself thinking about it while I am at work during the day. Or when my mind wanders. I crave it more than almost any other dish right now. The biscuits are huge and flaky and perfect. The whole milk gravy is thick and meaty. And we make it with spicy Italian sausage instead of breakfast sausage to give it a little heat. There is nothing I love more than the combination of spicy food and black coffee for breakfast, and this fits the bill. And there’s no messing around about how “healthy” it is… somethings are just healthy for the soul, in my opinion. I eat plenty of salads. I hope you enjoy it too.


Southern Biscuits with Sawmill Gravy

Southern Biscuits with Sawmill Gravy


  • 3 Cups Flour
  • 3 tbsp baking powder
  • 1 tsp salt
  • 1 tsp baking soda
  • 3 Tablespoons Butter
  • 3 Tablespoons Shortening
  • 1 1/2 cups butter milk (or add 1 oz vinegar to 1 1/3 oz whole milk)
  • 1 pound sausage (spicy italian or sage breakfast sausage)
  • 1 oz flour
  • 3 cups milk
  • Salt and Pepper


  1. Combine 3 cups flour with 3 tablespoons baking powder, 1 teaspoon salt, and 1 teaspoon baking soda in a medium mixing bowl.
  2. Cut 3 tablespoons each of cold butter and cold shortening into small pieces.
  3. Press the flour mixture, butter and shortening together. Combine with your fingers until the mixture is uniform and crumbly.
  4. Add 1 1/2 cups buttermilk and stir until combined.
  5. Turn the whole thing out onto a working surface and roll out to one inch thickness. Cut with biscuit cutters.
  6. Place so the biscuits are touching, then put in a 425 degree oven for about 15 minutes.
  7. Meanwhile, brown 1 lb of sausage in a skillet over medium heat.
  8. Once cooked through, remove the sausage and add 1 oz of flour to the fat left in the pan. Whisk to combine and cook for about 3 minutes.
  9. Add 3 cups of milk to the pan, stirring to dissolve the roux. Bring to a boil until the gravy thickens.
  10. Add back the cooked sausage, a healthy grind of black pepper, and serve.
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1 Comment

  1. Looks absolutely yummy!! Can’t wait to try this

    Comment by Ery — March 10, 2017 at 7:19 pm

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