Sausage Gravy and Biscuit Skillet


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!

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