Skillet Biscuits & Gravy
Skillet Biscuits and Gravy
I briefly lived with my aunt while I was in high school, and she would make this gravy and serve it with a grilled pork chop. I adapted her gravy recipe for biscuits and gravy. If you want to jazz it up a little, or want even more cholesterol, you can top the biscuits with poached eggs before slathering them in gravy to make the famous “Redneck Benedict” served by Alice's Restaurant in Skylonda, California. I use my Griswold #10 large block logo skillet for this recipe.
Servings
6
Prep time
30 min
Ingredients
- Biscuits from the previous recipe, or make Pillsbury Grands Southern Homestyle Buttermilk Biscuits as a shortcut.
- 1 pound Jimmy Dean Pork Sausage with Sage
- ¼ cup all-purpose flour
- 2½ cups whole milk
- 1 teaspoon freshly ground black pepper
- Kosher salt
Preparation
Preheat oven to 350°.
Heat a large 10 inch cast iron skillet over medium heat. Cook the sausage, breaking it up with a wooden spoon, until it is loose and fully cooked, approximately 10 minutes. Taste sausage and adjust the salt and pepper to taste.
Sprinkle the flour and pepper over the sausage and cook, stirring constantly, until the flour has been absorbed by the fat, approximately 5-7 minutes. Slowly stir in the milk and bring to a simmer. Cook until the gravy thickens and covers the back of a spoon. If you feel it is too thick, add more milk and stir.
Pour gravy over biscuits
and serve. Alternatively when the gravy is ready, place the biscuits on top of the gravy and serve together in the skillet.
Source: The Cast Iron Chef. © Copyright 2024 The Cast Iron Chef, Inc.
