Sausage Gravy and Biscuits

Sausage gravy is one of those things I love but never made at home. I would only have it on the rare occasion when we would go to a local diner, and that hasn't happened at all in a few years. So, I was browsing Pinterest one night and I saw a recipe for it from my friend Donna at The Slow Roasted Italian called Sausage Gravy and Biscuit Skillet and I knew I had to try making it at home!

Problem, I couldn't find bulk breakfast sausage! I'm sure it exists, just not in the grocery store I usually go to. If this happens to you just break up breakfast sausage links into little pieces (the uncooked kind, not precooked!).

I decided to use aged Gouda cheese in the biscuits, because I love it, but Parmesan or Asiago would be good, too. The gravy is so easy to make, and the whole dish is ready in about 30 minutes, in one pan! I love that since I have a never-ending pile of dishes to wash. I used my cast-iron skillet, but any oven-proof skillet would do.

By the way, if any food writers are reading this, you should NEVER try writing a recipe when you haven't eaten and your starving! I'm seriously drooling looking at my pictures. Just some food for thought. Get it? Sorry, worst joke ever....just give the recipe, Bernadette!

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Sausage Gravy and Biscuits

Creamy sausage gravy with cheesy biscuits in one pan!

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Breakfast

Cuisine: Southern

Servings: 6

Calories: 583kcal

Author: Bernadette

Ingredients

• 1 pound breakfast sausage (bulk or uncooked links broken into little pieces)
• 1 teaspoon ground sage
• 3 cups whole milk
• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 2 teaspoons fresh ground black pepper
• For the biscuits:
• 2 cups all-purpose flour
• 1 cup whole milk
• ½ cup shredded aged Gouda cheese
• 1 tablespoon baking powder
• 1 tablespoon granulated sugar
• 1 /2 teaspoon kosher salt

Instructions

• Preheat oven to 450 degrees F.
• Heat a large (10 inch) well seasoned cast-iron skillet over medium-high heat, add the sausage and the ground sage, stir to combine and break up the sausage. Cook and stir until browned.
• Add the butter to the pan and stir. Once the butter is melted, sprinkle 4 tablespoons flour over the sausage and stir until no white specks of flour remain. Add the milk and pepper, stir to combine, scraping the bottom of the pan to release the tiny sausage pieces,let come to a simmer, then reduce the heat to low while you make the biscuits.
• In a mixing bowl combine the flour, cheese, baking powder, sugar, and salt. Mix well, then add the milk and stir with a fork until a solid dough forms.
• Turn off the stove then drop the biscuit mixture by the spoonful onto the gravy. Place the pan on a large metal cookie sheet, then bake in the preheated oven for 10-12 minutes, or until the biscuits are cooked through and lightly browned.

Notes

Adapted from The Slow Roasted Italian

Nutrition

Calories: 583kcal | Carbohydrates: 48g | Protein: 25g | Fat: 31g | Saturated Fat: 13g | Cholesterol: 176mg | Sodium: 757mg | Potassium: 663mg | Fiber: 1g | Sugar: 10g | Vitamin A: 590IU | Vitamin C: 0.4mg | Calcium: 422mg | Iron: 3.3mg