Sausage Gravy and Drop Biscuits Skillet + Video

This post may contain affiliate links. Please read my disclosure policy.

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

sausage gravy over biscuits

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!

Skillet Gravy and Drop Biscuits

One of my family’s favorites is having breakfast for dinner, and nothing fits that better than this simple drop biscuits and gravy recipe! It’s a one pan meal with rich sausage gravy and the fluffiest biscuits ever!!!

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.

Another favorite skillet meal is 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.

Easy Biscuits and Gravy Video

Be sure to watch the video to see the recipe made from start to finish! Look for it in the recipe card, at the bottom of this post.

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

How to Make Skillet Biscuits and Gravy

  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

Recipe Tips and Ingredient Swaps

  • Sausage – I like the flavor of sage breakfast sausage, but any kind will work just fine.
  • Substitute for roux: 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.
  • The gravy will thicken! Since the gravy will thicken as the biscuits cook, make sure it’s a little looser to start. Add a splash of milk to thin it out as needed.
  • Feel free to swap the cheese. This recipe calls for Parmesan cheese, but feel free to use any type of cheese that you like!

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

Storing and Freezing Sausage Gravy

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!

With love, from our simple kitchen to yours. 

sausage gravy and drop biscuits in skillet

Don’t miss a thing! Follow us on
Facebook | Twitter Pinterest | Instagram 

drop biscuits and sausage gravy in skillet

Sausage Gravy and Drop Biscuits Skillet + Video

Donna Elick
Sausage gravy and drop biscuits is an easy one pan meal based on classic comfort food. Make this skillet recipe for breakfast or dinner!
Tried this recipe?Please comment and review!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main
Cuisine American
Method Oven
Servings 6


  • 1 pound sage breakfast sausage, bulk
  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 3 cups 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


  • 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!



Serving: 1 | Calories: 607cal | Carbohydrates: 46g | Protein: 25g | Fat: 35g | Saturated Fat: 16g | Cholesterol: 100mg | Sodium: 1084mg | Sugar: 10g | Fiber: 1g | Calcium: 435mg | Iron: 3mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!
close up titled text: Sausage Gravy and Drop Biscuits Skillet

Originally published November 2013, updated and republished October 2020

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.


  1. 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!

  2. 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!

  3. 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.

  4. 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!

  5. 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!

  6. 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

    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.

    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.

    3. 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!

  7. 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.

  8. 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!

  9. 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.

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

  11. 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!

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

  13. 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!

  14. 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!!!

  15. Since I live alone & would have plenty of leftovers, is it possible to bake the biscuits separately. therefore, it would easier to freeze individual portions and not have soggy biscuits. Please advise

Leave a Reply

Your email address will not be published.

Recipe Rating