Host the next weekend brunch at home and surprise your guests with a homemade batch of StillWest Brewery‘s biscuits and gravy. The buttermilk biscuit recipe has been passed down since its original creation at Blackberry Farm, located in the foothills of the Great Smoky Mountains in Tennessee. Considered one of America’s greatest hidden treasures, Blackberry Farm has offered a tradition of Southern hospitality, and notable cuisine for over 80 years. Dishing asked StillWest for the recipe, and the restaurant was willing to share! Add this dish to any breakfast or brunch along with fresh squeezed juice for mimosas and your guests will never want to leave.
Our biscuit recipe comes from Blackberry Farm. The farm has a great story. StillWest Executive Chef Jay Hendrix knew the owner and chef Sam Beall. Unfortunately, Sam was killed in a skiing accident years ago. Now his wife runs the farm and resort. Blackberry Farm is one of our favorite places to visit in the South. True Southern hospitality!
Chaney Scott, owner of StillWest Brewery and Grill
Blackberry Farm’s Buttermilk Biscuits & StillWest Gravy
Ingredients
- Blackberry Farm’s Buttermilk Biscuits:
- 1 1/4 pounds White Lily all-purpose flour
- 1 1/2 teaspoon cream of tartar
- 1 1/2 teaspoon baking soda
- 1 1/2 teaspoon salt
- 1/2 shortening
- 2 cups buttermilk
- Stillwest Gravy:
- 5 pounds Jimmy Dean sausage
- 16 ounces White Lily flour
- 1 gallon whole milk
- 1 ounce salt
- 1/2 ounce black pepper
Instructions
- Render the fat off sausage with two cups of water simmering in a pot on medium heat on the stove.
- Simmer until water is gone but DO NOT brown sausage.
- Add the flour and mix well.
- Add the milk while constantly whisking.
- Bring gravy to a boil, then reduce the heat simmer until it has thickened. Season to taste.
