Tag Archives: biscuits

Easy Sausage Gravy & Cheddar Biscuit Skillet

26 Sep

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.


Recipe: Buttermilk Tea Biscuits

22 Feb

Tea biscuits are one of those things that’s just better fresh out of the oven, all warm and fluffy. They’re fantastic sandwiched around some eggs, sausage and cheese like they do at Tim Horton’s. They also make a great side for soups or a topping for turkey pot pie. My mother even claimed to have made tea biscuits with butter and jam for dinner when she lived alone as a young woman. Not a bad plan…

Buttermilk Tea Biscuits

Buttermilk Tea Biscuits | baconavecbacon.com

2 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shortening (the colder the better)
1 cup buttermilk*

Stir together the flour, cream of tartar, soda and salt. Use a pastry blender to cut the shortening in until the mixture is crumbly. Gradually pour in the buttermilk, stirring with a fork until the ingredients form a loose dough. Don’t overmix. Scrape onto a well floured surface and pat the dough into 1″ thick circle.

Use a biscuit cutter, or a glass or the lid from the peanut butter to cut the biscuits. Make sure to flour the cutter and don’t twist the implement you’re using – just press straight down and lift. If you twist, this can affect how high the biscuits rise.

Bake on a floured sheet at 450 degrees for about 12 minutes.

*A note on buttermilk… Yes, buttermilk is expensive and is kind of a pain because it really only comes in a 1 litre carton. You use 1 cup then you have to figure out what to do with the rest unless you have a crazy family member who likes to drink buttermilk. This is why I buy DRY buttermilk powder at the Bulk Barn. I throw 3 or so tablespoons into a 1 cup liquid measuring cup and reconstitute it with 1 cup of regular 1% milk. Works great!