What’s the first thing that comes to mind when you think of the ultimate comfort food? A big bowl of Extra Creamy, Mac & Cheese? A bowl of rich and creamy Chicken & Dumplings? Or maybe a Chicken Pot Pie with a tender flaky crust? What about the best breakfast comfort food? Does a plate of Buttermilk Pancakes drizzled with maple syrup come to mind? Or maybe a serving of crispy Chicken Fried Steak makes your mouth water.
In my humble opinion, the king of comfort food, the big daddy of all comfort foods, the one at the tippy top of the pack has got to be…Biscuits & Gravy. Add a side of scrambled eggs and it comes in at the very top spot on my list as the all time best breakfast comfort food meal in existence. Are you nodding your head with me? Is your mouth watering at the thought of enjoying a plate of biscuits smothered in a rich sausage gravy? Mine is!!!
I typically make homemade Buttermilk Biscuits and while they’re in the oven I cook up the sausage gravy on the stove. But sometimes I don’t have buttermilk on hand so this skillet meal makes it super simple to whip up a batch of Biscuits & Gravy even when you don’t happen to have fresh buttermilk on hand.
The two main ingredients are a tube of jumbo refrigerated biscuits and a pound of breakfast sausage.
Start by separating the biscuits and cutting them into quarters.
Preheat oven to 350°F.
Cook sausage over medium heat in a large cast iron skillet (or oven safe skillet), breaking it up into crumbles as its cooks.
Once sausage is fully cooked, remove it from the skillet onto a paper towel lined plate to drain off any excess fat. Set aside.
Add four tablespoons butter to the skillet.
When the butter has melted, sprinkle flour in the skillet over the buttter.
Stir the butter and flour together. Cook for 1-2 minutes to cook off the raw flour taste.
Slowly whisk in milk and stir to remove lumps.
Return the cooked sausage to the skillet.
Season with a little kosher salt and freshly cracked black pepper. Stir to combine all the ingredients.
Stir in more milk to thin out the gravy if it gets too thick.
Remove the skillet from heat. Top with a layer of biscuit pieces.
Place skillet in the oven.
Bake for 30 minutes or until gravy is hot and bubbly and the biscuits are golden brown.
Serve with a side of scrambled eggs to round out the meal.
Refrigerated biscuits makes this a quick and easy to make meal that cooks up in one skillet. That means minimal clean up afterwards. And we all know, you will be in a food coma after a hearty helping of these delicious biscuits and gravy. It’s a fill you up, stick to your ribs kinda meal, that always pleases. That makes this the perfect weekend breakfast when it’s cold and ugly outside and you’re planning on curling up on the couch with a good book or a binge session of Netflix.
Skillet Biscuits & Gravy
Equipment
- 12 inch Cast iron skillet
Ingredients
- 1 lb breakfast sausage
- 4 tbsp butter
- ⅓ cup flour
- 3-3½ cups milk
- freshly cracked black pepper
- 1 pkg jumbo refrigerated flaky biscuits, separated and cut into quarters
Instructions
- Preheat oven to 350°F.
- Cook sausage over medium heat in a large cast iron skillet (or oven safe skillet), breaking it up into crumbles as its cooks.
- Once sausage is fully cooked, remove it from the skillet onto a paper towel lined plate to drain off any excess fat. Set aside.
- Add four tablespoons butter to the skillet.
- When the butter has melted, sprinkle flour in the skillet over the buttter.
- Stir the butter and flour together. Cook for 1-2 minutes to cook off the raw flour taste.
- Slowly whisk in milk and stir to remove lumps.
- Return the cooked sausage to the skillet.
- Season with freshly cracked black pepper. Stir to combine all the ingredients.
- Stir in more milk if gravy gets too thick.
- Remove the skillet from heat.
- Top with a layer of biscuit pieces.
- Place skillet in the oven and bake for 30 minutes or until gravy is hot and bubbly and biscuits are golden brown.
- Serve with a side of scrambled eggs to round out the meal.
Did You Make This?
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Have you ever used frozen biscuits that is thawed out? If so, what would you bake them on and for how long? I am not crazy about canned biscuits?
I would thaw them, cut them into pieces and use them the same way as the refrigerated kind. Try baking at 350 and just keep an eye on them while in the oven. Once they are golden brown pull them out. I think they would be delicious!