Breakfast, lunch or dinner this Biscuits and Gravy Skillet is the perfect quick and easy meal for any time of day!
I have never been the biggest breakfast fan, unless it was biscuits and gravy. I love breakfast food but I’ve never been the breakfast eater so we do a lot of brinner around my house and we never complain.
This Biscuits and Gravy Skillet is a fun twist on the traditional dish! Everything is made in one skillet and baked until golden and bubbly and those are two words that I cannot drool over more. I mean yum.
This dish is made up of gooey and tasty sausage gravy that is then topped with light and fluffy drop biscuits on top. In all honesty I almost prefer the drop biscuits to the original. There is just this fluffy pillowy texture to them that makes them so desirable.
I made this Extreme Biscuits and Gravy a few years ago and it was a big hit with everyone so I figured it was about time to try a new version. Not actually try a new version as we’ve been loving this recipe for a while but I wanted to share this easy Biscuits and Gravy Skillet with all of you because it’s seriously too good not to share.
Like I said this skillet isn’t just for breakfast. It makes a good brunch, lunch and dinner. We usually have it for dinner because half the time we are too busy in the mornings for anything harder than a bowl of cereal, which I’m sure some of you may be able to relate to.
So if you want a dish that is baked in one skillet, you can pretty much portion out super easily and tastes ah-mazing then this Biscuits and Gravy Skillet needs to be added to your MUST make list. I promise you’ll love it just as much as my family does!
Biscuits and Gravy Skillet
- 2 1/4 cups all-purpose flour
- 6 Tbs unsalted cold butter cut into small pieces
- 1 Tbs baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 Tbs sugar
- 1 1/4 buttermilk
- 1 lb breakfast sausage
- 4 Tbs flour
- 3 cups milk
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- Preheat oven to 350.
- To make biscuits, in large bowl stir together your flour, baking powder, baking soda, salt and sugar and whisk to combine.
- Using a pastry blender or forks add in your butter and mix until you get small bits.
- Stir in your buttermilk until just combined, set aside.
- Meanwhile make your gravy by browning sausage in skillet until no more pink is left.
- Add in your flour and stir around for about 1 minute then slowly add in your milk and stir until it thickens, about 5 minutes.
- Sprinkle in your spices and stir to combine.
- Drop your biscuit mixture by 1/4 cupfulls onto top of your gravy.
- Bake for about 20 minutes or until golden.
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
How much buttermilk? It says 1 1/4. I’m assuming that means cups?
do you drain the sausage after browning or are you putting the flour into the grease? I think so because you said to stir it around. Also are you baking right in the pan after adding biscuits? Because then I will use cast iron pan
Hi Rhonda, nope don’t drain the grease is essential to making the gravy and yes bake right in pan after adding biscuits and a cast iron works perfectly.
LOOKS GOOD, MAY HAVE TO MAKE THIS TONIGHT FOR SUPPER. I’M ALSO ONE WHO ENJOYS BREAKFAST FOR SUPPER.