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+ servings

Biscuits and Gravy Skillet Bake

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 6 -8


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)


  • 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!