Ingredients

The following ingredients have 6 Servings
  • 1 pound sage breakfast sausage (bulk)
  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 3 cups milk
  • 2 teaspoons fresh ground black pepper
  • Optional garnish: fresh parsley (chopped)
  • 2 cups all-purpose flour
  • 1/2 cup shredded Parmesan cheese
  • 1 tablespoon baking powder
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon kosher salt
  • 1 cup whole milk

Instruction

  • Preheat oven to 450°F.
  • In a large (10”) oven-safe skillet over medium-high heat, cook sausage until lightly browned. Use a slotted spoon remove sausage from skillet and place in a bowl.
  • Meanwhile; prepare biscuit mixture. In a large bowl combine flour cheese, baking powder, sugar and salt. Mix with a fork until combined. Add milk and stir with a fork, until mixture comes together. Set aside.
  • Add butter to hot skillet and whisk until melted. Sprinkle flour over butter and whisk together. Allow mixture to bubble for 2 minutes to cook out the flour-y taste, whisking occasionally.
  • Add milk and whisk to combine, be sure to pick up the little sausage bits on the bottom of the skillet (they add a lot of flavor). Allow gravy to come to a bubble, about 3 minutes. Mixture will start to thicken as it cooks. Add sausage back to skillet/ Add black pepper and stir to combine. Remove from heat.
  • Place skillet on a cookie sheet. Add biscuits to pan, use a ¼ cup scoop or a heaping tablespoon full. Drop biscuits all around pan.
  • Bake for 10-12 minutes until biscuits are lightly browned, you may have to turn your pan half way through cook time if you oven does not cook evenly.
  • Remove from oven, sprinkle with fresh parsley.
  • Serve and enjoy!