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Meal Instructions
Specimen #0217·SKILLET·Easy

Skillet Biscuits and Sausage Gravy

Refrigerator biscuits baked golden, split, and smothered in a peppery sausage roux gravy — the Southern breakfast classic in 25 minutes total.

Cook temp
400°F
Total time
25m
REST
3m
Serves
6
PREP
5m
Ingredients
1 can Refrigerator Buttermilk Biscuits — 8 count, Grands or similar
1 lb Bulk Sage Breakfast Sausage — Jimmy Dean or similar
3 tbsp All-Purpose Flour
2 1/2 cups Whole Milk
1 1/2 tsp Coarse Black Pepper
1/2 tsp Kosher Salt
Equipment
12-inch Skillet
Half Sheet Pan
Whisk
Wooden Spoon
DirectionsGet to the point
1Bake 8-count biscuits at 400°F for 15 min while making gravy.
2Brown 1 lb sage breakfast sausage in 12-inch skillet 6 min in 1/2-inch crumbles.
3Sprinkle 3 tbsp flour over sausage; cook 90 sec. Whisk in 2.5 cups whole milk.
4Simmer 5 min until spoon-coating; season with 1.5 tsp cracked black pepper.
Dad pro tip

Whole milk over 2% every time — the extra fat is what makes country-style gravy silky instead of thin and pale. If all you have is 2%, add 1 tbsp butter to the roux stage to compensate for the missing fat.

Kid adjustment

Cut the pepper in half for kids' portions and ladle gravy sparingly over half a biscuit. Whole biscuits are large and can be tricky for young mouths without adult cutting them in half first.

Reheat

Rewarm gravy in a saucepan over medium-low for 4 minutes, whisking in 2 tbsp whole milk to loosen. Warm biscuits in a 350°F oven for 5 minutes. Gravy in the microwave splits and separates.

BASIS: Tested on 1 can (8 count) refrigerator buttermilk biscuits baked at 400°F for 15 min, plus 1 lb Jimmy Dean sage sausage browned in a 12-inch skillet with 3 tbsp flour and 2.5 cups whole milk.485 kcal · 16g protein · 34g carbs · 32g fat
USDA FoodData Central #167832 (pork sausage) and #170842 (whole milk)
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