I am a delinquent blogger and I apologize. I’ve got pictures of other meals sitting on my phone that were good but this dish made me want to get back to blogging so I wouldn’t forget what I’d done to make it.
It’s certainly not diet food, but this version of sausage gravy and biscuits is a hearty classic American breakfast made in a single pan. So easy!
And I think making the biscuits ‘Red Lobster style’ put it over the top.
Easy Sausage Gravy & Cheddar Biscuit Skillet
For the gravy
1 pound loose breakfast sausage
3 cups milk
4 tbsp butter
4 tbsp flour
fresh ground pepper (to taste)
salt or seasoning salt (to taste)
For the biscuits
2 cups Bisquick baking mix
1/2 cup shredded cheddar cheese
3/4 cup milk
1 tsp buttermilk powder (optional)
Pre-heat the oven to 450 degrees F.
In a deep oven-save skillet, brown the sausage. (I used some frozen breakfast sausage patties and just broke them up.) When brown, remove the sausage and set it aside but keep the fat in the pan. Add the butter and let it melt. Add the flour and whisk it into the fat. Let the mixture cook for about 2 minutes, stirring occasionally. Slowly whisk in the milk and let the entire mixture come to a bubble. Add lots of freshly ground pepper and salt (I used seasoning salt for a bit more flavour). Let simmer for about 3 minutes, stirring every 30 seconds. The sauce will thicken as it cooks. Return the sausage to the gravy and stir to combine.
While the sauce is cooking, combine the Bisquick, shredded cheese and (if you have some) buttermilk powder in a bowl. Make a well in the dry ingredients and lightly stir in the milk with a fork. Do not overmix.
Drop the biscuit mix on to the sausage gravy in heaping teaspoonfuls. I used a large size cookie scoop. Leave about 1 inch between each biscuit.
Bake at 450 for about 12 minutes or until the biscuits begin to brown on the top.
If you’d like to make the biscuits ‘Red Lobster’ style, melt 2 tbsp butter and brush over the biscuits then quickly shake some garlic salt over top as soon as the dish comes out of the oven.
A few sprinkles of parsley finishes everything off.
Serve immediately.
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