Make your mornings easy with this one-skillet meal of two Southern favorites. The biscuits can even be made ahead of time so all you have to do is pop them on the gravy before baking.
Buttermilk Biscuit and Sausage Gravy Cobbler
Makes 6 to 8 servings
- 1 teaspoon vegetable oil
- 1 (1-pound) package mild breakfast sausage
- 3 tablespoons all-purpose flour
- 2½ cups whole milk
- 1 tablespoon chopped fresh thyme
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- Buttermilk Biscuits (recipe follows)
- 1 large egg, lightly beaten
- 1 teaspoon water
- Garnish: chopped fresh thyme
- 2½ cups self-rising flour*
- ½ cup cold salted butter, cubed
- 1 cup cold whole buttermilk
- Preheat oven to 425°.
- In a 12-inch cast-iron skillet, heat oil over medium-high heat. Add sausage; cook until browned and crumbly, about 6 minutes. Stir in flour; cook, stirring constantly, for 1 minute. Gradually whisk in milk, thyme, salt, and pepper until smooth. Remove from heat. Place Buttermilk Biscuits on top of gravy.
- In a small bowl, whisk together egg and 1 teaspoon water; brush onto biscuits.
- Bake until biscuits are golden brown and gravy is bubbly, 20 to 22 minutes. Let stand for 5 minutes. Garnish with thyme, if desired.
- Line a baking sheet with parchment paper.
- In a large bowl, cut cold butter into flour using a pastry blender until mixture is crumbly. Stir in cold buttermilk with a fork just until combined.
- Turn out dough onto a heavily floured surface, and knead several times until dough comes together. Pat or roll dough to ¾-inch thickness.
- Using a 2-inch round cutter dipped in flour, cut dough without twisting cutter; reroll scraps as necessary. Place 2 inches apart on prepared pan. Freeze for at least 15 minutes or while making gravy.
Unbaked biscuits can be frozen in a heavy-duty resealable plastic bag for up to 3 months. Want buttermilk biscuits without the gravy? Place frozen biscuits on a parchment-lined baking sheet, brush with egg wash, and bake at 425° for 15 to 18 minutes.