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KeepItSimpleAnnaSue

Biscuit and Sausage Gravy Cobbler

Think biscuits and gravy, but baked into a cozy, bubbling cobbler! This one-pan dish is the ultimate comfort food and is perfect for breakfast, brunch, or whenever you need some home-style cooking on your table.
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Prep Time 20 minutes
Cook Time 30 minutes
Course: Breakfast, Main Course
Ingredients Equipment Method Notes

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

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

Method
 

Sausage Gravy in the Cast-Iron Skillet
  1. Preheat your oven to 425°.
  2. 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.
    browned-sausage-in-a-cast-iron-skillet.j
  3. Stir in 7 tablespoons of all-purpose flour and 5 tablespoons of butter (sliced). Cook for 1 minute. Stir the whole time.
    browned-sausage-in-cast-iron-with-cubed-butter-and-flour-on-top
  4. Slowly whisk in the milk, salt, and pepper. Continue stirring until it thickens to your liking.
    over-view-of-steaming-sausage-gravy-in-a-cast-iron-skillet-with-a-red-towel.
  5. Put the buttermilk biscuits on the top.
    uncooked-buttermilk-biscuit-circles-on-top-of-sausage-gravy-in-a-cast-iron-skillet-
  6. With a fork, mix together the lightly beaten egg and the water. Brush the egg mixture onto the top of the unbaked biscuits.
    egg-washed-uncooked-biscuits-on-top-of-sausage-gravy-in-a-cast-iron-pan-.
  7. Bake for 20-22 minutes or until the biscuits are golden brown.
    butter-golden-buttermilk-biscuits-on-top-of-sausage-gravy-in-a-cast-iron-pan-.j
Buttermilk Biscuits
  1. In a large mixing bowl, cut 1/2 cup cold butter (cubed) into 2 ½ cups self-rising flour.
    butter-cut-into-flour-for-buttermilk-biscuits-in-a-large-red-bowl.
  2. Add in buttermilk and stir until just combined.
    buttermilk-being-poured-into-a-large-bowl-with-flour.
  3. Flour a surface and knead dough until it isn't shaggy or sticky. No need to over-knead. Ha!
    mixed-up-buttermilk-biscuit-dough-in-a-large-red-bowl-with-a-fork
  4. Roll out the dough with a rolling pin and use a round object to cut circle biscuits out of the dough.
    kneaded-buttermilk-biscuit-dough-on-a-floured-surface.jp
  5. 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.
    rolled-out-buttermilk-biscuit-dough-on-a-floured-surface-with-a-rolling-pin
  6. Enjoy!
    rolled-out-buttermilk-biscuit-dough-cut-into-circles-on-floured-surface.

Notes

Self-Rising Flour:
Mix together: 2 & almost 1/2 cups of all-purpose flour, 3 & 3/4 tsp. baking powder, and 1 tsp. salt.