Biscuits & Gravy - Dozen - Choose Your Own Gravy
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Not eligible for shipping to CanadaPine State’s flagship butter-topped buttermilk biscuits are big, buttery and flaky, and are absolutely worthy of the heaps of praise they’re received. As all great biscuits should be, they’re made with just a handful of honest, simple ingredients — flour, butter, buttermilk, cream, and leavening — and while they’re perfect on their own or with a smear of butter, homemade mushroom and sausage gravy are the icings on the cake.
Pine State Biscuits began as a quest to recreate the perfect, buttery, flaky, homemade biscuits that founders Kevin Atchley, Walt Alexander, and Brian Snyder enjoyed during their days growing up in North Carolina. Pine State Biscuits has succeeded in bringing the Southeast to Portland, first at the Portland Farmers Market in 2006 and then to brick-and-mortar storefronts. Locals line up for Pine State’s flaky Southern-style buttery biscuits, mouthwatering sausage gravy, and tender buttermilk breaded chicken.
This package serves 6-12 people and includes:
- 3 Packs of Biscuits (3.75" each)
- 48 oz. of Gravy, your choice
- 1 oz. Minced Chives
- 1 oz. Paprika
- Each pack contains 4 biscuits
Gravy Options Include
- 3 Containers Mushroom Gravy (each 16 oz.)
- 3 Containers Sausage Gravy (each 16 oz.)
- 3 Containers Chanterelle Gravy (each 16 oz.)
- Biscuits ship with ice packs, may thaw in transit
- Upon arrival place all items in the refrigerator or freezer
- Product can be stored in the refrigerator for up to 1 week, or frozen for up to 2 weeks
- Biscuits require reheating
To Serve
Prepare the Gravy
- Microwave – Place gravy in a microwavable container, cover and heat for 2-3 minutes and stir well to smooth.
- Stovetop – Pour gravy into a small saucepan with 2 Tablespoons of water, heat on the stovetop on medium heat, stir from the bottom until slightly bubbly, taking care not to scorch.
Build the Sandwich:
- 1. Pre-heat the oven to 350 degrees
- 2. Place biscuits in the oven, and heat for 5 minutes
- 3. Pour gravy over the biscuits
- 4. You’ve done it! Enjoy and repeat often
- Biscuits – Flour, Butter, Buttermilk, Cream, Leavening, Sea Salt.
- Sausage Gravy – Pork, Onion, Flour, Cream, Milk, Spices, Sea Salt.
- Mushroom Gravy – Shiitake Mushrooms, Cream, Milk, Flour, Onion, Spices, Sea Salt.
- Chanterelle Gravy – Dairy, Onion, Shallots, Fresh Picked Chanterelle Mushrooms Contains: Dairy And Gluten.
Portland’s Legendary Biscuits & Home of “The Reggie”
Portland’s Legendary Biscuits & Home of “The Reggie”
Kevin Atchley, Walt Alexander and Brian Snyder grew up eating buttery biscuits in North Carolina, but after relocating to Portland they longed for biscuits as good as the ones back home. After plenty of tasty trial and error (as well as a few “biscuit tasting parties”), they debuted their buttermilk biscuits at the Portland Farmers Market in May 2006. They caught on like wildfire, and soon locals were lining up 30 deep to try them. A brick-and-mortar storefront soon followed, and today there are four Portland locations and another in Reno.
Pine State’s flagship biscuits are big, buttery and flaky, and are absolutely worthy of the heaps of praise they’ve received. Mushroom or sausage gravy takes them to another level, and when topped with fried chicken, bacon, gravy and Tillamook cheddar (“The Reggie”) it’s quite possibly the most deliciously decadent breakfast dish in existence.
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