Jul 14 2026
Restaurants›Mint Mark›Biscuits & Gravy Recipe

Biscuits & Gravy Recipe

Inspired by Mint Mark
Time45m
Serves2

sawmil gravy, buttermilk biscuit, fried form egg, our pickles

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Ingredients

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Buttermilk Biscuits

Sawmill Gravy (Sawmil gravy)

Fried Farm Egg

Pickles & Garnish

Method

Buttermilk Biscuits

  1. 1

    Preheat and prepare

    Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly flour a baking sheet.

  2. 2

    Mix dry ingredients

    In a large bowl, whisk together 2 1/2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1 tsp sugar, and 1 tsp salt until evenly combined.

  3. 3

    Cut in butter

    Add the 6 tablespoons very cold cubed butter to the flour mixture. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

  4. 4

    Add buttermilk and form dough

    Pour 1 cup cold buttermilk into the flour-butter mix. Stir gently with a wooden spoon or spatula until a shaggy dough forms and most dry flour is moistened. Do not overmix.

  5. 5

    Turn out and fold

    Turn the dough onto a lightly floured surface. With floured hands, gently pat the dough into a rectangle about 1-inch thick. Fold the dough over on itself 2 to 3 times to create layers, then pat back to a 1-inch thickness.

  6. 6

    Cut and bake

    Use a 2.5-inch round biscuit cutter (or a floured glass) to cut 6 biscuits; press straight down without twisting. Place biscuits on the prepared sheet with edges touching for taller biscuits or spaced for crispier sides. Brush tops lightly with 1 tbsp melted butter. Bake in the preheated oven for 12–15 minutes, until golden brown on top.

  7. 7

    Keep warm

    Remove biscuits from oven and keep warm loosely tented with foil while you prepare gravy and eggs.

Sawmill Gravy (Sawmil gravy)

  1. 8

    Brown the sausage

    In a large skillet over medium heat, add the 12 oz ground pork sausage. Cook, breaking up with a spatula, until browned and no pink remains, about 6–8 minutes. Do not drain; leave the rendered fat in the pan (you want roughly 2–3 tablespoons of fat).

  2. 9

    Make the roux

    Reduce heat to medium-low. Sprinkle 3 tablespoons all-purpose flour over the sausage and fat. Stir constantly for 1–2 minutes until the raw flour taste cooks off and the mixture becomes a light golden paste.

  3. 10

    Add milk and season

    Gradually whisk in 2 cups whole milk, pouring a little at a time to avoid lumps. Once combined, bring to a gentle simmer, stirring frequently. Simmer 4–6 minutes until gravy thickens to a creamy sauce that coats the back of a spoon. If the gravy becomes too thick, whisk in up to 2 tablespoons hot water to reach desired consistency. Season with 1 tsp freshly ground black pepper and 1/2 tsp salt, taste and adjust.

  4. 11

    Keep warm

    Keep gravy over very low heat, stirring occasionally, while finishing eggs and assembling plates.

Fried Farm Egg

  1. 12

    Heat skillet

    Place a small nonstick skillet over medium-low heat. Add 1 tablespoon butter or neutral oil and let it melt and coat the pan, shimmering but not smoking.

  2. 13

    Fry eggs

    Crack 2 large eggs into the skillet. Cook until whites are set and edges are crisped to your liking, about 2–3 minutes for set whites and runny yolks. For over-easy, carefully flip with a spatula and cook an additional 15–30 seconds. Season with 1/4 tsp salt and 1/4 tsp freshly ground black pepper.

  3. 14

    Rest briefly

    Remove eggs from the skillet and keep warm until plating.

Pickles & Assembly

  1. 15

    Prepare pickles

    Slice about 1/2 cup of house-style dill or bread-and-butter pickles into thin rounds or spears. Set aside.

  2. 16

    Assemble the dish

    Split warm biscuits in half. Place the bottom halves on plates. Spoon a generous portion of sawmill gravy and sausage over each biscuit bottom (about 1/3 to 1/2 cup gravy per biscuit). Top each with a fried farm egg. Place biscuit top on the side or on top if desired. Garnish with sliced pickles and a sprinkle of 1 tablespoon chopped fresh chives, if using.

  3. 17

    Serve

    Serve immediately while biscuits, gravy, and eggs are hot. Provide extra black pepper at the table.

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