Skillet Biscuits and Sage Sausage Gravy

How about a stick-to-your-ribs-good, comfort food breakfast that practically melts in your mouth with every bite?

Count me in for sure.

For a special breakfast or just because, these homemade skillet biscuits drenched in sage sausage gravy are beyond delicious.

The sage in the breakfast sausage adds such a nice flavor and comfort food taste to the overall dish.

The biscuits in this recipe are easy to make by rolling out the dough and cutting each biscuit with a round biscuit or cookie cutter (or rim of a round glass should work too).

For really quick homemade biscuits, use this biscuit recipe to make drop biscuits (no rolling, no cutting, just drop the biscuit dough by spoon on a buttered/greased cookie sheet or pizza pan and bake).  They’re super easy to make and so good with butter and jam….and of course sage sausage gravy too.

Before we check out the ingredients, here’s another recipe with sage sausage you may like.  I make it every Thanksgiving and it’s always a hit, “Sage Sausage Stuffing“.

Ok, on to the ingredients.

For the Skillet Biscuits – flour, baking powder, butter, sugar, salt, milk, and egg & water (for the egg wash, optional); 8-inch iron skillet & 3-inch biscuit or cookie cutter

For the Sage Sausage Gravy – sage pork sausage, butter, flour, milk, salt, pepper and paprika

Here’s how to make it.

For the Biscuits:

Preheat the oven to 450 degrees F.

Grease the skillet with butter and set aside.

In a large mixing bowl,

add flour,

baking powder,

sugar,

and salt.

Mix the dry ingredients together.

Next, cut the cold butter into small squares and set aside just for a moment.

To the bowl with the dry ingredients,

add milk,

and the butter.

Use a large sturdy fork, or pastry cutter to cut the butter into the other ingredients.

Continue to mix the ingredients with the fork until dough forms.

Sprinkle a light coating of flour on to a large cutting board and add the dough.

Knead the dough a few times until the texture becomes sturdy enough to roll.

Add a light coating of flour to a rolling pin and roll out the dough until it’s about 1-1/4 inches thick.

Using a 3-inch wide biscuit or cookie cutter,

cut the dough into 2 large biscuits.

Then re-roll the remaining dough and cut into 2 more large biscuits.

Lay each biscuit in the greased skillet so that each biscuit is leaning against one another.

For the egg wash (this is used to add color and shine to the top of the biscuits; since the biscuits will be topped with gravy, using an egg wash is optional)

In a small bowl, add egg and cold water.

Whisk together.

Brush the top of each biscuit with an even coat of egg wash.

Bake in a preheated oven until the biscuits turn a light golden color (about 16 minutes).

For the Sage Sausage Gravy:

While the biscuits are baking,

heat a medium size skillet on medium heat.

Pinch off the sausage in pieces and add them to the pan (rather than adding one big hunk of sausage to the pan).

Use a heat resistant spatula to further break up the sausage in smaller pieces.

Stir the sausage as it cooks.

Continue to cook until the sausage browns and is thoroughly cooked (about 15 minutes).

Turn the heat off and transfer the sausage to a paper-lined plate to absorb any excess grease.

Set aside for a moment.

Turn the heat back on to medium heat and use the same pan.

Add butter and…

…stir.

Add flour and…

stir.

Continue to stir until the flour mixes in with the butter.

Slowly stir in the milk.

Stir together.  Add salt and pepper.

Continue stirring until the gravy starts to thicken (if the gravy becomes too thick, stir in a little more milk).

Then set aside 1/4 cup of the cooked sausage (for garnish) and add the rest of the sausage back in the pan with the gravy.

Whisk together and do a quick taste test.  Add more salt and, or pepper if needed.

…serve over warm biscuits.

Garnish each gravy-topped-biscuit with the remaining pieces of cooked sausage and two pinches of paprika.

Top with butter if desired…then,

dig into delicious goodness…

and enjoy each and every bite.

More on Biscuits:

Snickerdoodle Skillet Biscuits

Red White and Blue Skillet Biscuits

Raspberry Cinnamon Biscuits

Whole Wheat Biscuits

Sugar Coated Biscuit Strawberry Shortcake

Apple Cinnamon Toast Butter (so good on biscuits)

Skillet Biscuits with Sage Sausage Gravy

Yield: Serves 4

Prep Time: 16 minutes

Cook Time: 19 minutes

Total Time: 35 minutes

Ingredients:

For the Biscuits:
2 cups plus 2 tablespoons flour
1-1/2 teaspoons baking powder
¾ teaspoon salt
1 tablespoon sugar
¾ cup milk
1/3 cup butter, chilled and cut into small cubes (for the dough)
1 teaspoon butter (for greasing the skillet)
1 egg, beaten (for the egg wash, optional)
2 teaspoons cold water (for the egg wash, optional)
¼ cup cooked sage pork sausage (reserved when making the gravy) (for garnish)
8 pinches paprika (for garnish)
8-inch iron skillet
3-inch biscuit or cookie cutter

For the Sage Sausage Gravy:
1 pound of sage pork sausage
3 tablespoons butter
2 tablespoons flour (heaping)
2 cups milk
3 dashes salt (or to taste)
3 dashes ground black pepper

Directions:

For the Biscuits:
Preheat the oven to 450 degrees F. Grease the skillet with butter and set aside. To a large bowl, add the flour, baking powder, salt, milk, sugar, and chilled small cubes of butter. With a pastry cutter or a large sturdy fork, cut the butter into the ingredients. Continue to mix the ingredients together with the fork until dough forms.

Sprinkle a light coating of flour on to a large cutting board and add the dough. Knead the dough a few times until the texture becomes sturdy enough to roll. Add a light coating of flour to a rolling pin and roll out the dough until it’s about 1-1/4 inches thick. Using a 3-inch wide biscuit or cookie cutter, cut the dough into 2 large biscuits. Then re-roll the remaining dough and cut into 2 more large biscuits. Lay each biscuit in the greased skillet so that each biscuit is leaning against one another.

For the egg wash - (this is used to add color and shine to the top of the biscuits; since the biscuits will be topped with gravy, using an egg wash is optional). In a small bowl, add egg and cold water. Whisk together. Brush the top of each biscuit with an even coat of egg wash. Bake in a preheated oven until the biscuits turn a light golden color (about 16 minutes). Remove the biscuits from the oven and serve while warm, topped with sage sausage gravy. Garnish each gravy-topped-biscuit with the remaining pieces of sage sausage and two pinches of paprika. Top with butter if desired.

For the Sage Sausage Gravy:
While the biscuits are baking, heat a medium size skillet on medium heat. Pinch off the sausage in pieces and add them to the pan (rather than adding one big hunk of sausage to the pan). Use a heat resistant spatula to further break up the sausage in small pieces. Stir the sausage as it cooks. Continue to cook until the sausage browns and is thoroughly cooked (about 15 minutes). Turn the heat off and transfer the sausage to a paper-lined plate to absorb any excess grease. Set aside for a moment.

Turn the heat back on to medium heat and use the same pan. Add butter and stir. Add flour and stir. Continue to stir until the flour mixes in with the butter. Slowly whisk in the milk. Whisk together. Add salt and pepper. Continue whisking until the gravy starts to thicken (if the gravy becomes too thick, stir in a little more milk). Then set aside ¼ cup of the cooked sausage (for garnish) and add the rest of the sausage back in the pan with the gravy. Whisk together and do a quick taste test. Add more salt and, or pepper if needed.

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