Biscuits and Gravy Bake
This easy Biscuits and Gravy Bake turns a Southern breakfast classic into a cozy one-pan meal with creamy sausage gravy and fluffy cheddar drop biscuits.
Servings: 5 servings (2 biscuits)
Calories: 910kcal
Equipment
- Large Bowl
- Oven Proof Skillet (Cast Iron Skillet)
- Ice Cream Scoop (2-3 oz.)
Ingredients
Gravy Base
- 1 lb. sage breakfast sausage $3.98*
- 2 Tbsp salted butter 28g, $0.23
- ¼ cup all-purpose flour 30g, $0.04
- 3 cups milk 24 oz., $0.92
- 1 tsp black pepper freshly cracked, $0.16
- ¾ tsp salt $0.10
Cheddar Drop Biscuits
- 2 cups all-purpose flour 240g, $0.35
- 2 tsp baking powder 10g, $0.09
- ½ tsp salt $0.08
- 1 tsp granulated sugar 4g, $0.01
- ½ tsp dried parsley 0.5g, $0.04
- ½ cup salted butter cold and cubed, (113g) $0.92
- ¾ cup whole milk 6 fl oz., $0.23
- 1 cup sharp cheddar cheese shredded, (113g) $0.94
- 1 Tbsp salted butter melted, (14g) $0.12
Instructions
- Gather all ingredients and preheat the oven to 375°F.
- Heat a cast iron or oven-proof skillet over medium heat. Add the sage breakfast sausage and cook, breaking it up with a spoon, until browned and cooked through.
- Add 2 Tbsp butter and stir until melted. Sprinkle in ¼ cup of flour and cook for 1 minute to coat the sausage.
- Slowly whisk in the milk, salt, and pepper. Continue stirring until the gravy thickens, about 3-5 minutes. Remove from heat.
- In a mixing bowl, whisk together the flour, baking powder, sugar, salt, and dried parsley.
- Add ½ cup cold, cubed butter and use your fingertips or a fork to cut it into the dry ingredients until coarse crumbs form.
- Pour in the milk and cheddar and stir just until the dough comes together; it should be thick and spoonable.**
- Drop spoonfuls of biscuit dough evenly over the hot sausage gravy, similar to a cobbler topping. I use an ice cream scoop to do this (2-3 oz.) This should make about 10 biscuits.
- Brush biscuits with 1 Tbsp melted butter. Place the skillet in the preheated oven and bake uncovered for 25-28 minutes, or until the biscuits are golden brown and cooked through.
- Let the bake rest for 5 minutes before serving. Scoop onto plates and enjoy!
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Notes
*If sage breakfast sausage is unavailable, use plain ground breakfast sausage and add 1 tsp ground sage while browning.
**Do not overmix the dough once the milk is added; overworking develops gluten and can make biscuits tough.
Nutrition
Serving: 1serving | Calories: 910kcal | Carbohydrates: 54g | Protein: 31g | Fat: 63g | Sodium: 1747mg | Fiber: 2g