How to Make Biscuits and Sausage Gravy Cobbler
If there’s one breakfast recipe that screams comfort, it’s biscuits and sausage gravy cobbler. This dish is warm, filling, and just what you need on a chilly weekend morning. It’s a Southern classic made all in one skillet, so cleanup is a breeze. Let’s dive in, friend.
Biscuit and Sausage Gravy Cobbler
Equipment
- 12-Inch Cast Iron Skillet (or skillet of your choice)
- measuring spoons and cups
- mason jar lid ring or and round cup (to cut round circles into the rolled out biscuit dough)
- large mixing bowl
Ingredients
- 1 tsp. butter (for browning sausage in)
- 1 lb. sausage (ground: hot or mild-whatever you like)
- 5 tbsp. butter (for gravy)
- 7 tbsp. all-purpose flour
- 2 cups milk (whole or 2%)
- 1 tsp. salt
- 1 tsp. ground black pepper
Buttermilk Biscuit Dough
- 2 ½ cups self-rising flour (see tips below if you don't have self-rising flour)
- ½ cup cold butter cut into cubes
- 1 cup buttermilk
- 1 large egg (beaten)
- 1 tsp. water
Instructions
Sausage Gravy in the Cast-Iron Skillet
- Preheat your oven to 425°.
- Heat 1 teaspoon of butter over medium heat in skillet. Add the sausage before it has fully melted and brown the sausage until fully cooked. Plan on 7-10 minutes.
- Stir in 7 tablespoons of all-purpose flour and 5 tablespoons of butter (sliced). Cook for 1 minute. Stir the whole time.
- Slowly whisk in the milk, salt, and pepper. Continue stirring until it thickens to your liking.
- Put the buttermilk biscuits on the top.
- With a fork, mix together the lightly beaten egg and the water. Brush the egg mixture onto the top of the unbaked biscuits.
- Bake for 20-22 minutes or until the biscuits are golden brown.
Buttermilk Biscuits
- In a large mixing bowl, cut 1/2 cup cold butter (cubed) into 2 ½ cups self-rising flour.
- Add in buttermilk and stir until just combined.
- Flour a surface and knead dough until it isn't shaggy or sticky. No need to over-knead. Ha!
- Roll out the dough with a rolling pin and use a round object to cut circle biscuits out of the dough.
- Optional: Bake the extra biscuits on a separate baking tray while the cobbler is baking. Make sure you put the egg wash on them too. Cover them with butter when they come out of the oven.
- Enjoy!
Notes
Start with the Sausage Gravy
Preheat your oven to 425°F. This gets things moving, so the biscuits bake perfectly golden brown.
Next, grab your trusty 12-inch cast iron skillet. Add one teaspoon of butter to the skillet. Heat it over medium. Don’t wait for the butter to fully melt—add your sausage right away.
Use one pound of ground sausage, hot or mild, depending on your taste. I like to use a spicy breakfast sausage. You could even use turkey sausage. Cook it for about 7 to 10 minutes, stirring occasionally, until it’s brown and crumbly.
Now it’s time to make the creamy gravy. Stir in seven tablespoons of all-purpose flour. Add five tablespoons of sliced butter. Keep stirring for about a minute to cook the flour and melted butter together. This step is key for a smooth gravy.
Slowly Add the Milk (slowly is the key!)
Slowly whisk in two cups of milk a little bit at a time. Whole milk is best, but two percent works too. Add one teaspoon of salt and one teaspoon of black pepper.
Keep stirring until the gravy thickens. This will take a few minutes, but don’t rush. The result is creamy, homemade sausage gravy that’s the star of this dish. Stir until it is thickened to your liking.
Delicious Homemade Biscuits: Time To Make the Buttermilk Biscuits
These classic buttermilk biscuits take this recipe over the top.
In a large bowl, combine two and a half cups of self-rising flour and half a cup of cold, cubed butter. If you don’t have self-rising flour, make your own. Just use two and a half cups of all-purpose flour, three and three-fourths teaspoons of baking powder, and one teaspoon of salt.
Use a pastry cutter or your hands to work the cold butter into the flour. You’re aiming for a crumbly texture. Next, add one cup of buttermilk. Stir until just combined. Don’t overwork it.
Flour your surface and knead the dough a few times until it’s formed together. Roll it out with a rolling pin and use a round object to cut the biscuits. A mason jar lid or cup works perfectly. You’ll get soft, fluffy biscuits every time.
Assemble the Cobbler (nope, this is not a dessert)
Lay your biscuits on top of the sausage gravy. They should cover the gravy evenly, but don’t worry if there’s a little space between them.
Whisk together one beaten egg and one teaspoon of water. This is your egg wash. Brush it over the tops of the biscuits. It helps them bake to a gorgeous golden brown.
Pop the skillet into the oven and bake for 20 to 22 minutes. You’ll know it’s done when the biscuits are golden and fluffy. The whole family will love this skillet breakfast recipe.
Tips for Success
• Use cold butter for the biscuits. It’s the secret to flaky layers.
• Don’t over-knead the dough.
• Plan ahead for weekend mornings. This recipe is best enjoyed fresh out of the oven.
• A cast iron skillet works wonders for this southern sausage gravy recipe, but you can use what you have if you don’t have cast-iron.
Why You’ll Love Easy One Pan Meal
This sausage biscuit gravy cobbler is hearty, comforting, and perfect for a lazy morning. It combines two breakfast favorites—sausage gravy and biscuits—in one easy dish. Serve it with a side of fresh fruit or a cup of coffee, and you’ve got a meal that feels like a hug.
So next time you’re craving a warm, homemade breakfast, try this skillet breakfast recipe. It’s the best sausage gravy you’ll ever taste, topped with classic biscuits. Trust me, friend, your weekend mornings just got a whole lot better. The entire family will love this ultimate comfort food.
I love that all you have to use is one dish for this classic breakfast. However, it is not the best for busy mornings. You don’t want to rush this great recipe and the homemade buttermilk biscuits take a bit of time.
With Joy,
Anna Sue
