Classic Sausage Gravy and Biscuits can be on your table in just 30 minutes. This is a one skillet recipe that is sure to make it into your permanent recipe file. Flavorful saw mill gravy made with sausage and scrumptious biscuits that goes from prep to plate in 30 minutes.
I have eaten my share of sausage gravy and biscuits growing up, as a matter of fact I worked at a southern restaurant in my teens and ate it every day at work. You could easily say its one of my favorites.
Even though it is a favorite, I have shyed away from making it because I didn't want to go through all the work of making biscuits and washing all those pans. Ugh. That was until I created this fabulous one skillet recipe.
The sage breakfast sausage is cooked in an oven safe skillet. Scrumptious saw mill gravy is built right in that same skillet and then cheesy biscuits are dropped on top of your sausage gravy. Just pop the skillet in the oven to bake the biscuits and it is ready to serve.
I even clean up the kitchen and set the table while the biscuits are cooking. Easy peasy. The perfect family breakfast (or lunch or dinner). Truthfully its so good, I eat it any time of the day! Just 30 minutes from prep to plate and enough time to phone a friend or clean your kitchen.
With love from our kitchen table to yours! XO
RECIPE AT BOTTOM
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Sausage Gravy and Biscuit Skillet
SERVES 6 | ACTIVE TIME 20 Min | TOTAL TIME 30 Min
1 lb sage breakfast sausage (bulk)
4 Tbsp unsalted butter
4 Tbsp all-purpose flour
3 cups milk
2 tsp fresh ground black pepper
Optional garnish: fresh parsley, chopped
2 cups all-purpose flour
½ cup shredded Parmesan cheese
1 Tbsp baking powder
1 Tbsp granulated sugar
½ tsp kosher salt
1 cup whole milk
Preheat oven to 450°F.
In a large (10”) oven safe skillet over medium high heat, cook sausage until lightly browned. Use a slotted spoon remove sausage from skillet and place in a bowl.
Meanwhile; prepare biscuit mixture. In a large bowl combine flour cheese, baking powder, sugar and salt. Mix with a fork until combined. Add milk and stir with a fork, until mixture comes together. Set aside.
Add butter to hot skillet and whisk until melted. Sprinkle flour over butter and whisk together. Allow mixture to bubble for 2 minutes to cook out the flour-y taste, whisking occasionally.
Add milk and whisk to combine, be sure to pick up the little sausage bits on the bottom of the skillet (they add a lot of flavor). Allow gravy to come to a bubble, about 3 minutes. Mixture will start to thicken as it cooks. Add sausage back to skillet/ Add black pepper and stir to combine. Remove from heat.
Place skillet on a cookie sheet. Add biscuits to pan, use a ¼ cup scoop or a heaping tablespoon full. Drop biscuits all around pan.
Bake for 10-12 minutes until biscuits are lightly browned, you may have to turn your pan half way through cook time if you oven does not cook evenly.
Remove from oven, sprinkle with fresh parsley.
Serve and enjoy!
Recipe developed by Donna Elick - The Slow Roasted Italian
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