Biscuits & Gravy Plate Recipe
Two open-faced cheddar drop biscuits, smothered with our signature sawmill gravy and served with two eggs and a side of Bradley's grits.
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Ingredients
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Cheddar Drop Biscuits
Sawmill Gravy
Eggs
Bradley's Grits
Method
Cheddar Drop Biscuits
- 1
Preheat the Oven
Preheat your oven to 425°F (220°C).
- 2
Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- 3
Cut in Butter
Using a pastry cutter or your fingers, cut the cold butter into the flour mixture until it resembles coarse crumbs.
- 4
Add Cheese
Stir in the shredded cheddar cheese until evenly distributed.
- 5
Add Buttermilk
Pour in the buttermilk and stir until just combined. Do not overmix.
- 6
Drop onto Baking Sheet
Using a spoon or ice cream scoop, drop biscuit dough onto a parchment-lined baking sheet.
- 7
Bake
Bake in the preheated oven for 12-15 minutes or until golden brown.
Sawmill Gravy
- 8
Cook Sausage
In a large skillet, cook the pork sausage over medium heat until browned and crumbled.
- 9
Make Roux
Sprinkle the flour over the cooked sausage and stir to combine. Cook for an additional 2 minutes.
- 10
Add Milk
Slowly whisk in the milk, stirring constantly until the gravy thickens.
- 11
Season Gravy
Add salt, black pepper, and red pepper flakes. Stir well and keep warm.
Eggs
- 12
