• Recipe by
  • Prep time
    15 minutes
  • Cook Time
    45 minutes
  • Serves
    6-8

Equipment: Milo Classic Dutch Oven

Ingredients

Buttermilk Biscuits

3 tablespoons sugar

2 tablespoons baking powder

1 tablespoon kosher salt

2 teaspoons baking soda

4 cups all purpose flour

1½ sticks unsalted butter, frozen 30 mins and grated plus 2 tablespoons softened butter

2 egg yolks

1½ cups buttermilk

Sausage and Sage Gravy

1 tablespoon vegetable oil

1 pound spicy breakfast sausage (see note)

1 teaspoon chili flakes (optional)

1 tablespoon sage, minced plus more for garnish

3 tablespoons all purpose flour

2½ cups whole milk

Kosher salt

Black pepper

Preparation

Buttermilk Biscuits

Preheat oven to 375°F (190°C).

Add sugar, baking powder, salt, baking soda and flour to a large bowl. Whisk to combine. Add grated butter and toss to coat in flour mixture.

Whisk egg yolks and buttermilk to a medium bowl. Using a fork, slowly mix the buttermilk mixture into the dry ingredients. Transfer to a lightly floured surface and knead until a shaggy dough comes together. Pat out the dough until about 1 inch thick. Using a 2 inch biscuit cutter cut out biscuits as close together as possible. Combine dough scraps and roll out again as needed.

Grease a large dutch oven with remaining softened butter. Arrange as many biscuits as will fit and bake until golden brown, 20-25 minutes. Chill uncooked biscuits until first batch is ready, then repeat with remaining biscuits.

While the biscuits cook, made the sausage and sage gravy.

Sausage and Sage gravy

Heat oil in a large skillet over medium heat. Add sausage and break into small pieces with a spatula. Add sage. Cook, stirring until browned and cooked though, about 8-10 minutes. Transfer to a small bowl with a slotted spoon leaving behind the drippings.

Add flour to drippings and whisk constantly until you have a smooth golden brown roux, about 5 minutes. Slowly whisk in milk until incorporated. Reduce heat and simmer, continuing to whisk until thick, about 10 minutes. Stir in cooked sausage and sage mixture, add chili flakes (if using) and season with salt and pepper to taste. Garnish with remaining minced sage and serve with warm biscuits.

Note: This recipe uses breakfast sausage patties. Sausage links can also be used, just squeeze the meat from inside the casing and discard the casing.

Biscuits and sausage gravy

biscuits in a dutch oven

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Chef Danielle Campbell