Tuesday, October 13, 2020

Sausage Gravy and Drop Biscuits Skillet + Video

Sausage gravy and drop biscuits is an easy one pan meal based on classic comfort food. Make this skillet recipe for breakfast or dinner!

title text (pictured in a red skillet): Sausage Gravy and Drop Biscuits Skillet
Busy weeknights are the perfect time to break out your favorite skillet recipes. By making everything in the same pan, you won’t have a pile of dishes to clean after!

Redefine Friday pizza nights with this Pizza Pasta Skillet. Everything gets dumped in at the same time to cook, and the result is a gooey, cheesy meal that’s sure to be a favorite.

Italian Zucchini Noodle Skillet comes together in just 10 minutes with a handful of real ingredients. Not only is it easy to make, but it’s healthy too!

Or, try my Spicy Mexican Corn Skillet with Sausage for a simple recipe that’s loaded with fresh veggies and bold flavors.

photo collage: sausage fried in skillet and removed, add butter to skillet, add flour to skillet

How To Make Skillet Biscuits And Gravy

This recipe is so easy to make, and there’s no rolling out or cutting biscuit dough beforehand. It’s the perfect family meal that you can enjoy at any time of day.
  1. Cook the sausage: Brown the sage breakfast sausage, then transfer to a bowl and set aside.
  2. Make the sawmill gravy: In the same pan, make a roux with butter and flour. Then whisk in the milk and simmer until thickened. Make sure to scrape the bits of sausage from the bottom of the pan too.
  3. Add drop biscuits: While the sausage is cooking, prepare the dough. Once the gravy is done, add the sausage back to the pan and add drops of biscuit dough all over the top.
  4. Bake and serve: Place the pan on a baking sheet and cook until the biscuits are lightly browned. Serve with a sprinkle of fresh parsley and enjoy!

photo collage: add milk to skillet, whisk until thickened, add sausage and stir

Helpful Tips and Tricks
  • I like the flavor of sage breakfast sausage, but any kind will work just fine.
  • If you prefer you can add the butter to the sausage and let it melt. Then sprinkle the flour over the sausage and stir together. Then you can continue with the recipe.
  • Since the gravy will thicken as the biscuits cook, make sure it’s a little looser when you put it in the oven. Add a splash of milk to thin it out as needed.
  • This recipe calls for Parmesan cheese, but feel free to use any type of cheese that you like!
Kitchen tools you’ll need
  • Large Skillet - To help the gravy cook evenly and allow room for all of the biscuits, a wide skillet works best. Ideally, it should be more than 12 inches in diameter and make sure it’s oven safe for this skillet recipe.
  • Heat resistant spoon or spatula - Perfect for cooking, stirring, and serving.
  • Mixing Bowl - I like a variety of mixing bowls and prep bowls and this set has them all.
  • Sheet Pan - Use this beneath the skillet to prevent drips on the bottom of your oven.

photo collage: place skillet on baking pan, drop biscuits into sausage gravy, pan filled with biscuits and finished skillet.

Recipe Notes + FAQ

Storage and Freezing
It’s doubtful that the drop biscuits will be good as leftovers because they'll be soggy from sitting in the gravy.

You can, however, remove the biscuits and store any remaining sausage gravy in a sealed container. It will keep in the refrigerator for 3-4 days or freeze for up to 2 months.

What is sawmill gravy?
 
It’s a Southern-style gravy that’s rumored to have originated from the old logging camps and sawmills. Later, it was made famous by the Cracker Barrel restaurants.

Usually served with biscuits, it’s a simple mixture of meat drippings, flour, and milk or cream.

Originally, cornmeal was used instead of flour, which gave it a gritty texture. In fact, loggers used to accuse the cooks of putting sawdust in the sauce because of that!

Enjoy!

With love from our simple kitchen to yours. 

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sauge gravy in a skillet




Sausage Gravy With Biscuits Recipe Video

Want to see how easy this recipe is to make? Check out the recipe video at the top of this post! 


Yield: 6
Author: Donna Elick
Print
Sausage Gravy and Drop Biscuits Skillet

Sausage Gravy and Drop Biscuits Skillet

Sausage gravy and drop biscuits is an easy one pan meal based on classic comfort food. Make this skillet recipe for breakfast or dinner!
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Ingredients

  • 1 pound sage breakfast sausage (bulk)
  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 3 cups whole milk
  • 2 teaspoons fresh ground black pepper
  • Optional garnish: fresh parsley, chopped
Drop Biscuits
  • 2 cups all-purpose flour
  • 1/2 cup shredded Parmesan cheese
  • 1 tablespoon baking powder
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon kosher salt
  • 1 cup whole milk

Instructions

  1. Preheat oven to 450°F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Remove from oven, sprinkle with fresh parsley.
  9. Serve and enjoy!


close up titled text: Sausage Gravy and Drop Biscuits Skillet

Originally published November 2013, updated and republished October 2020

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70 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!

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  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
    3. I make my gravy just a little different, but have never put the biscuits on top. May try that next time I make it.

      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!!

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  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...

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  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
    Replies
    1. If you use a good quality sausange, there will be very little grease.

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

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  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.

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  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
    Replies
    1. I have used GF flour and it was great. No reason to add more milk,

      Delete
  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
  18. This was so tasty! Thank you so much for the inspiration to make this in our kitchen. We're vegan so I had to make a few changes but otherwise it was very easy to put together. We make a lot of sausage and gravy but never with the 'cheesy biscuits' - nice touch. :) I veganized this and will be placing a link on my site for others to know about your nice recipe and to spread a little blog love.

    ReplyDelete
  19. I buy a sausage pepper gravy mix and add the sausage to it after the gravy is done. I don't see any reason why biscuits from a can couldn't be used in this recipe. Just put them on the gravy and sausage mixture and put the skillet in the oven. I don't always have time to make everything from scratch.

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  20. Made this for myself and the fiancé tonight, it was perfect! Recipe was simple and delicious. Thank you!

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  21. So after cooking and removing the sausage do you pour off the grease or use it in the gravy

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  22. This really does sound delicious!!

    As Randy ask above.....do you pour off the grease or use it?

    Thanks!! Pinning it!!

    ReplyDelete
  23. I made this and it was awesome. Only thing I had to do was add more milk to the biscuits

    ReplyDelete
  24. I use Bob Evens hot sausage. It's nice and spicy! We have to have a lot flavor. I add cisco oil to my sausage when cooking it. Sausage don't create much grease.

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  25. Oh my wife just seen this and she is going to the grocery store and guess what I'm having for dinner.

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  26. I made this last weekend for the first time and it was awesome!!

    ReplyDelete
  27. There isn't any Butter in your biscuit recipe here so I added a stick of melted butter since the recipe is the same as your chicken pot Skillet which we love as well!

    ReplyDelete
  28. I add the butter right to the sausage, then sprinkle the flour over and cook it a few minutes. No need to remove the sausage from the pan. I did add 2 Tbls. of butter to the biscuit mixture. This is very good!

    ReplyDelete
  29. Saute some chopped onion in that sausage grease before you melt the butter to make your gravy. It adds a lot of flavor. some minced garlic is good too. I also add a few drops of hot sauce to the gravy, it brings out the savory flavor and doesn't make it spicy.

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  30. I just made this and its fabulous! The biscuits are perfect. I accidentally cooked the flour for the gravy until it was dark brown and it was extra tasty. I used Penzeys Mural of Flavor instead of pepper. Super yum!

    ReplyDelete
  31. Now if this could be translated into Non-American for the rest of the world to cook and enjoy, That would be just great, Thanks!

    ReplyDelete
  32. So just finished eating this for dinner, the husband LOVED the biscuits, but the gravy not so much. I think it was because my biscuits took 20-22 minutes to bake (they were beautiful and tasty) all the way.

    For left overs I'll just add milk to the gravy and bring it back to life, there is surely enough flour to keep it thick.

    Thanks for sharing

    ReplyDelete
  33. Would it work to use a cast iron skillet?

    ReplyDelete
    Replies
    1. I'm not the writer of this recipe, but I've made it at least a dozen times, each with a cast iron skillet. It works perfectly.

      Delete
    2. Nate, you are a rock star! A dozen times? Wow. Thank you so much for the comment. I'm elated to hear that you love it.

      Delete
    3. Nate, do you pour off the grease from cooking the sausage or use it?

      Delete
    4. I leave the grease.

      I know it's stupid to respond to this question two years later, but maybe somebody will find it useful info. :)

      I've made this too many times to count now. My family loves this recipe. After browning the meat, I just leave it in the pan with its fat. I add the butter right to it, but I'll usually reduce that by a tablespoon--more if the sausage is already looking extra greasy. The flour goes in right on top after the butter has melted a bit. I mix that up, let it cook for a quick minute or two, then add the milk.

      In my experience, if you add the milk in 3 or 4 steps, starting with just a few tablespoons and doubling(ish) each time, your gravy will end up thick faster than if you add the milk all at once.

      Best of luck!

      Delete
  34. I am looking forward to trying this!
    ... especially, the biscuits...
    ... it has been hard, for me, to find a good / simple biscuit recipe.

    If there was an excess amount of sausage grease left over, I think I would drain it off & use the Butter instead... :)

    Thank you very much.

    ReplyDelete
  35. Oh my goodness, is this ever good! I just made half of the recipe - amazing!

    ReplyDelete
  36. We love this recipe! I make it with GF biscuit mix and double the recipe. My husband loves the gravy.

    ReplyDelete
  37. LOVED LOVED LOVED this!!! Made it on a snow day, which was heavenly! Hubs and daughter savored it, while I mmmmm'd after each and every mouthful. The biscuits...oh the biscuits...drool worthy. Thank you so much for sharing this awesome recipe!

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  38. Thanks for this! Some of you ladies asked why canned biscuits couldn't be used... And I suppose they could - except some of us don't like canned biscuits. Time is less of a factor if you just make Bisquik drop biscuits.

    ReplyDelete
  39. can you make this ahead of time and re-heat?

    ReplyDelete
  40. Just made this and it was Delicious! I had no issues with the recipe at all and I will make this again.

    ReplyDelete
    Replies
    1. Holli@TheSlowRoastedItalianMarch 4, 2018 at 6:44 AM

      We are happy to hear that!!

      Delete
  41. Loved this recipe you can check my blog on keto desserts

    ReplyDelete
  42. My hubby loves Cracker Barrels biscuits with sawmill gravy. My hat is off to you ~ your recipe is even better! Now we can have this even when we're not traveling!

    ReplyDelete
    Replies
    1. Holli@TheSlowRoastedItalianMay 30, 2018 at 5:45 AM

      Thanks so much! We are so happy you enjoyed it!

      Delete
  43. Made this last night and it was so delicious. I followed the recipe exatly escept poured off the sausage fat. Thanks for posting.

    ReplyDelete
    Replies
    1. Holli@TheSlowRoastedItalianMay 30, 2018 at 5:38 AM

      We are so happy to hear that!

      Delete
  44. Add a can of cream of mushroom soup to the gravy mixture.

    ReplyDelete
  45. Your directions say to put the skillet on a cookie sheet and then put the biscuits around the pan. Am I supposed to cool the biscuits in the skillet with the gravy? Or do I cook them separately on the cookie sheet? Thanks!

    ReplyDelete
  46. I sometimes use chopped bacon in my recipe. GOOD!

    ReplyDelete
  47. DrFraenda CarterJune 25, 2019 at 1:00 PM

    Quick and easy to make. Very delicious. I used country sausage and added dried sage, pink Himalayan salt, and ground black pepper to the gravy. I also used salted butter. I will make this again!!!

    ReplyDelete

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