Biscuits and gravy always take me back to my childhood. My family would always enjoy a big breakfast on the weekends, and nothing would be complete without homemade biscuits and creamy sausage gravy. These Baked Biscuits and Gravy keep the same idea, but turn it into an easier one-skillet meal without losing the original flavor. I liken them to homemade cheddar drop biscuits, which are really easy to make, and pair them with savory sausage seasoned with sage and a creamy gravy. This is a simple dish that’s a little elevated, made all in one skillet, quick to prepare, and incredibly delicious. Best of all, it’s budget friendly!
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Creamy Biscuits and Gravy Breakfast Bake
Sausage gravy and biscuits are an essential breakfast item, especially in the South. This easy recipe takes the classic comfort food one step further by baking cheddar drop biscuits right on top of the gravy for a one-pot meal!
I make sausage gravy with simple ingredients (flour, butter, milk, sage breakfast sausage) on the stove before it goes in the oven, so it stays soft and delicious, rather than separating or becoming runny when baked. Then I made cheddar biscuits from scratch with cold butter, milk, and sharp cheddar. They have a deliciously rich flavor and enough structure to roast in a sauce without becoming dense. This breakfast cake gives you the best of both worlds with a soft biscuit and creamy sauce underneath, and that’s it specifically good when you need a light breakfast for a group.
- Use sage breakfast sausage for the best flavor. I like to use sage breakfast sausage when making sausage gravy because it is already seasoned. This gives the gravy a deeper, savory flavor with little effort or additional ingredients needed! I used Country Pride Sage Tennessee Sausage, but any ground breakfast sausage will work (not sausage or patties). If you only have regular ground sausage, add 1 tsp ground sage so you don’t miss any flavor.
- Let the sauce thicken before placing it in the oven. Continue whisking the milk and spices into the sausage, flour and butter mixture until thickened (about 3-5 minutes). Flour needs a little heat and time to work. If the gravy needs time to thicken, do not add additional flour; just let it simmer a little longer. It should coat the back of a spoon before you add the biscuit mixture. Don’t forget it will also continue to thicken in the oven!
- Use COLD butter. Cold, cubed butter helps the biscuits become soft and tender, rather than heavy and dense. When the butter melts in the oven, it creates pockets of steam throughout the dough to create a soft, fluffy texture.
- Try different biscuit toppings. I love, love, love the cheese flavor in these cheddar drop biscuits, but you can make your own classic biscuits by leaving out the shredded cheese if you wish. Or try making our ranch drop biscuits. Leave out the cheese and parsley, then add a little ranch seasoning.
- Use canned biscuits as a shortcut. Canned biscuits will work if you need a quicker option. I would cut it into small pieces first, so it cooks more easily. But I promise these homemade cheddar drop biscuits are worth the extra few minutes! They very easy to mix, uses cheap pantry ingredients, and suits your taste a huge amount better!
- Move on! You can prepare the gravy and biscuit mix up to 24 hours in advance. Store separately in the refrigerator, then assemble and bake. Add a few extra minutes to the baking time to allow the cookies to begin to cool.
Baked Biscuits and Gravy
Cost $8.21 recipe / $1.64 serving
These easy Baked Biscuits and Gravy transform a classic Southern breakfast into a comforting one-pot meal with creamy sausage gravy and creamy cheddar drop biscuits.
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Gather all the ingredients and preheat the oven to 375°F.
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Heat a cast iron or ovenproof skillet over medium heat. Add the sage breakfast sausage and cook, breaking it up with a spoon, until browned and cooked through.
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Add 2 tablespoons butter and stir until melted. Sprinkle with ¼ cup flour and cook for 1 minute to coat the sausage.
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Slowly add the milk, salt, and pepper. Stir continuously until the sauce thickens, about 3-5 minutes. Remove from heat.
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In a mixing bowl, whisk together the flour, baking powder, sugar, salt, and dried parsley.
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Add ½ cup cubed cold butter and use your fingertips or a fork to cut it into the dry ingredients until coarse crumbs form.
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Pour in the milk and cheddar, then stir until the mixture comes together; it should be thick and spoonable.**
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Drop spoonfuls of the biscuit mixture evenly over the hot sausage gravy, similar to a cobbler topping. I use an ice cream scoop to do this (2-3 ounces) This will make about 10 cookies.
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Brush biscuits with 1 tablespoon melted butter. Place the pan in the preheated oven and bake uncovered for 25-28 minutes, or until the biscuits are golden brown and cooked through.
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Let the roast rest for 5 minutes before serving. Spoon onto plates and enjoy!
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**Do not over-mix the mixture once the milk is added; overworking develops gluten and makes the biscuits tough.
Portion: 1portionCalories: 910kcal (46%)Carbohydrate: 54G (18%)Proteins: 31G (62%)Fat: 63G (97%)Sodium: 1747mg (76%)Fiber: 2G (8%)
Percentages are daily values.
How to make Baked Biscuits and Gravy step by step photos
Gather all your ingredients and preheat the oven to 375°F.
Brown the sausage: Place a cast iron skillet (or other ovenproof skillet) over medium heat. Add 1 pound sage breakfast sausage and cook, breaking it into small crumbs with a spoon or spatula, until browned and cooked through with no pink remaining.
Make the sauce: Add 2 tablespoons salted butter to the pan and stir until melted. Sprinkle ¼ cup all-purpose flour over the sausage and stir well to coat everything. Cook for about 1 minute to remove the raw flour taste.
Slowly whisk in 3 cups milk, then add 1 teaspoon black pepper and ¾ teaspoon salt. Continue to stir and stir, making sure to scrape the bottom of the pan, until the sauce thickens, about 3-5 minutes. The texture should be thick and thick enough to coat the back of a spoon. Remove the pan from the heat.
Making cheddar biscuits: Whisk together 2 cups all-purpose flour, 2 tsp baking powder, ½ tsp salt, 1 tsp granulated sugar, and ½ tsp dried parsley in a mixing bowl.
Add ½ cup cold salted butter, cubed and cut into the flour mixture with your fingertips, a pastry cutter, or a fork until the butter is incorporated and the mixture looks like coarse crumbs.
Pour in ¾ cup whole milk and add 1 cup shredded sharp cheddar cheese. Stir until the dough comes together. It should look thick and spoonable. Be careful not to overmix, as the dropped biscuits may become dense.
Sprinkle with dough: Drop spoonfuls of the cheddar biscuit mixture evenly over the hot sausage gravy (like a cobbler topping) until the surface is mostly covered. I use 2-3 oz. ice cream scoop to do this. You should have about 10 biscuits.
Brush with butter: Brush the top with 1 tablespoon melted salted butter to add flavor and color.
Grilling: Transfer the pan to the oven and bake uncovered for 25-28 minutes, or until the biscuits are puffed, golden brown, and cooked through.
Let the pan sit for about 5 minutes before serving so that the sauce settles a little. Then put it on a plate and serve it while it’s hot and nice. Enjoy!
Serving Suggestions
I love serving grilled cheese and sausage biscuits straight from the skillet for a delicious family style breakfast or lunch. This makes enough for about 5 servings, with 2 biscuits and a little gravy in each! For the accompaniments, I added a fried egg and breakfast potatoes, plus some fresh fruit to balance the richness. A little extra fresh parsley or shredded cheddar cheese on top also adds great color and extra flavor.
One of my favorite things about this recipe is that it shows you how to make homemade sausage gravy from scratch. So if you want a low carb option, you can skip the biscuits and oven altogether and top the sausage gravy with a poached egg!
Storage and Reheating
Store leftover biscuits and baked sausage gravy in an airtight container for up to 3 days. Warm individual portions in the microwave or reheat the entire skillet in a 350°F oven until cooked through. Add a little milk if the gravy is too thick.
As for freezing, it is best to freeze it before burning. Prepare a pan, sprinkle with cheese biscuit mixture, cover tightly, and freeze for up to 1 month. Bake straight from frozen, adding a few extra minutes to the cooking time.
Try These Breakfast Cakes Next!
- We Sausage Breakfast Casserole is a cheesy and delicious baked breakfast made with country sausage, eggs, peppers and onions, and tortilla chips.
- This Grilled French Toast incredibly sweet with a creamy custard center and gooey caramel sauce, making it perfect for a lazy weekend, holiday morning, or brunch.
- I made this Baked Eggs when I want a quick, affordable breakfast that helps me use up the leftovers in the fridge!
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