What more could you possible want? The sausage and potatoes are sautéed in the sauté pan, the sauce simmers in the sauté pan, and then the whole thing (biscuits included) are baked off in the oven. One pot wonder anyone? Yeah, I thought so. I used OXO’s Non-Stick Pro Sauté Pan + Cover for this recipe and the result was just magical. This pan is made of hard-anodized aluminum ensuring amazing heat retention and even cooking.

This sauté pan is durable, all-metal construction allows cookware to move directly from stovetop to oven and broiler, which is amazing since I do a lot of stovetop to oven cooking. This is exactly what you will be doing for this biscuits and gravy skillet bake, which I have a photo step-by-step tutorial for you! I know. I can be extremely generous sometimes. ;)

Ok. Let’s begin!

Heat a large oven-safe non-stick sauté pan (like the OXO’s Non-Stick Pro Sauté Pan + Cover) over medium heat and add the sausage.

Cook the sausage until brown and cooked through.

Hey! I see you guys judging the dirtiness of my range! I hope you believe me when I say that when I made this recipe, I was having an all day cook-off (with myself).

Transfer the sausage to a plate that has been lined with a paper towel to get rid of any excess grease because yes, there will be a lot of it.

Leaving the stove on and placing the pan back on the burner, add the red potatoes. There should be enough fat leftover from the sausage, that you shouldn’t need oil or butter. If there isn’t, add a tablespoon of oil or butter.

Cook until the potatoes are cooked through, but still have a little bite to them. Remove the potatoes from the pan with a slotted spoon and transfer to a bowl. Set aside.

With the pan still set over medium heat, add 2 tablespoons of butter. Once melted, add the sausage back to the pan.

Then stir in the flour.

Cook for 2-3 minutes or until golden brown.

Add the milk.

Continue to stir until the gravy has thickened substantially and easily coats the back of the spoon. Stir in the Worcestershire sauce and salt and black pepper to taste. Remove from heat.

Add the potatoes back to the gravy.

Stir to coat.

In 2 tablespoon-sized dollops, drop the biscuits right on top of the gravy, creating about 6-8 biscuits total. Brush the biscuits with melted butter and place in the oven, uncovered. (recipe for the drop biscuits is below)

Bake in a preheated 425 degree F oven for 12 minutes or until the biscuits are cooked through and lightly browned. Sprinkle with parsley and additional black pepper.

The result? Delicious, golden brown biscuits smothered in sausage gravy with red potatoes mixed in. Brinner anyone? Recipe for this biscuits and gravy skillet bake is below! Pair it with a stout or porter and have a fabulous Sunday everyone! xo

Biscuits and Gravy Skillet Bake

Print Pin Rate

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 6 -8

Ingredients

Drop Biscuits

• 1 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 6 tablespoons unsalted butter cold and cubed
• 2/3 cups buttermilk

Sausage Gravy

• 1 pound loose sweet Italian sausage
• 1 pound red potatoes rinsed and diced
• 2 tablespoons unsalted butter if needed
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 1 teaspoon Worcestershire sauce
• salt and black pepper
• 2 tablespoons melted unsalted butter
• fresh parsley chopped (for garnish)

Instructions

• Preheat your oven to 425 degrees F.
• In a medium bowl, whisk together the flour, baking powder, salt and black pepper. Add this mixture to the bowl or pitcher of your food processor. Add the butter and pulse 5-6 times or until coarse crumbs form. With the blender running on low, add the buttermilk until a soft dough forms. Transfer the dough to a sheet of plastic wrap and then place in the fridge until you are ready to use.
• Heat a large oven-safe non-stick sauté pan (like the OXO Non-Stick Sauté Pan) over medium heat and add the sausage. Cook until brown and cooked through, then transfer the sausage to a plate that has been lined with a paper towel. Leaving the stove on and placing the pan back on the burner, add the red potatoes. There should be enough fat leftover from the sausage, that you shouldn't need oil or butter. If there isn't, add a tablespoon of oil or butter. Cook until the potatoes are cooked through, but still have a little bite to them. Remove the potatoes from the pan with a slotted spoon and transfer to a bowl. Set aside.
• With the pan still set over medium heat, add 2 tablespoons of butter. Once melted, add the sausage back to the pan and then stir in the flour. Cook for 2-3 minutes or until golden brown, and then add the milk. Continue to stir until the gravy has thickened substantially and easily coats the back of the spoon. Stir in the Worcestershire sauce and salt and black pepper to taste. Fold the potatoes back into the gravy until coated evenly. Remove from heat.
• In 2 tablespoon-sized dollops, drop the biscuits right on top of the gravy, creating about 6-8 biscuits total. Brush the biscuits with melted butter and place in the oven, uncovered.
• Bake for 12-13 minutes or until cooked through and lightly brown on top. Remove from heat and let stand for two minutes.
• Sprinkle with additional black pepper and chopped parsley.
• Serve immediately and enjoy!

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