Friday, September 19, 2014

Sausage Gravy and Biscuit Skillet


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

Drop Biscuits
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!

PRINT RECIPE

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2013 The Slow Roasted Italian – All rights reserved.

27 comments:

  1. Ok, hopefully i don't sound like a complete idiot here, but I just want to clarify, which step do you add the sausage back in? the last i see the sausage above is when we took it out and put it in a bowl, when do we add it back into the mixture? Thank you!!! I have been searching for a recipe for this, and this is perfect!!!

    ReplyDelete
    Replies
    1. It says to add it back after gravy has started to bubble. =)

      Delete
  2. Oh my goodness. My husband would love this. We looove biscuits and sausage gravy but we only enjoy them occasionally. I must make this. Pinning!

    ReplyDelete
  3. I could eat sausage and gravy biscuits every day if my heart wouldn't kick my butt. Neat spin on a classic, here. Good job you two.

    ReplyDelete
  4. This looks fabulous. I wonder if I can just leave out the cheese since my daughter eats no cheese?
    Would I have to make other adjustments?

    ReplyDelete
    Replies
    1. Just omit the cheese, they will be perfect! Enjoy and let us know how it goes.

      Delete
  5. Have not heard the term "sawmill gravy" in many years. Love this stuff and eat it often.

    ReplyDelete
    Replies
    1. Funny thing years ago I was talking about that gravy and messed up then name. I called it "chainsaw" gravy. We still call it chainsaw gravy to this day.

      Delete
    2. Sawmill gravy is what the serve at Cracker Barrel. I usually just cook my sausage, breaking it up as I go along. When it is almost done, I put in about 3 tablespoons of flour and stir until it browns. Then I add the milk - maybe 2-2and1/2 cups. I really don't measure anything .... I just keep going until it is right. LOL I will try this with the biscuits the next time I make it though. This sounds absolutely wonderful.

      Delete
  6. Can I do this with out a skillet?

    ReplyDelete
    Replies
    1. You need some type of oven safe pot or pan that is about 12" wide. What did you have in mind?

      Delete
  7. anonymous, it does say when to add sausage back in. might have to re read. but to make it easy , you really do not have to take sausage out of skillet. no need for the butter. just add your flour to the cooked sausage in pan and add milk. then follow the rest for the biscuits!!

    ReplyDelete
  8. think this recipe is messed up??? the drop biscuit recipe is WAY too runny, ended up adding 2 cups of Bisquick to get the right consistency for drop biscuits!

    ReplyDelete
    Replies
    1. 2 cups of flout and 1 cup of milk will create perfect drop biscuits. Enjoy and let us know how it goes.

      Delete
  9. So it is basically like a chicken and dumpling recipe, using sausage gravy instead of chicken, veggies and chicken gravy...

    ReplyDelete
  10. This can be made lower calorie, pour off the grease (which will be a lot) off of the pan after sauting the sausage, leave the sausage in the pan, sprinkle the flour over it (don't add the extra butter), cook a bit to get rid of the floury flavor, add lower fat milk (you'll never notice the difference) and cook while stiring until thickened. Your waistline will thank you.

    ReplyDelete
  11. I agree on the biscuit recipe. Not working for me either. Added bisquik as well.

    ReplyDelete
  12. I made this today. It was great. I was nervous about cheese in the biscuits, but they were great. My biscuits were great and I have never a good biscuit. The only thing I would change for the next time it to add more milk to the gravy. Just a preference, but I like my gravy more soupy. Thanks for this great recipe.

    ReplyDelete
    Replies
    1. Yay! So happy you loved it! Keep us up to date on whats cooking in your kitchen.

      Delete
  13. My husband and I had this for the first time yesterday. We both thought it was so good. Will definitely be making it again. Soon. Thanks for a wonderful recipe.

    ReplyDelete
  14. This sounds FABULOUS Donna!! Pinning!!

    ReplyDelete
  15. as a single i use a chub of sausage cut in 1/4 slices, browned and set aside while
    making gravy. i also use canned bisquits. split the bisquits, layer a sausage patty,
    pour gravy and enjoy. simple and easy. joe

    ReplyDelete
  16. Has anyone made it with GF flour? King Arthur GF is my favorite. I'm just not sure if they flour-to-milk ration would be different. Thanks! :-)

    ReplyDelete
  17. Do you have to use kosher salt?

    ReplyDelete
    Replies
    1. You can use 3/4 teaspoon table salt to replace each 1 teaspoon kosher salt called for in a recipe. Enjoy and let us know how it goes.

      Delete

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