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Ingredients
Scale
- 1 lb. sage breakfast sausage
- 2 tbsp salted butter
- ¼ cup all-purpose flour
- 3 cups milk
- 1 tsp black pepper
- ¾ tsp salt
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 tsp granulated sugar
- ½ tsp dried parsley
- ½ cup salted butter (cold and cubed)
- ¾ cup whole milk
- 1 cup sharp cheddar cheese (shredded)
- 1 tbsp salted butter (melted)
Instructions
- Preheat the oven to 375°F.
- In a cast iron or oven-proof skillet, cook the sage breakfast sausage over medium heat, breaking it up until browned and cooked through.
- Add 2 tbsp of butter; once melted, sprinkle in ¼ cup of flour and cook for about 1 minute, stirring to coat the sausage.
- Slowly whisk in milk, salt, and pepper. Stir until the gravy thickens, which should take about 3-5 minutes, then remove from heat.
- In a bowl, whisk together 2 cups of flour, baking powder, sugar, ½ tsp salt, and dried parsley.
- Cut in ½ cup of cold, cubed butter until coarse crumbs form, then mix in ¾ cup of milk and cheddar cheese until just combined.
- Drop spoonfuls of the biscuit dough over the hot sausage gravy, similar to a cobbler topping.
- Brush the biscuits with 1 tbsp of melted butter and bake uncovered for 25-28 minutes until golden brown.
- Let the bake rest for 5 minutes then serve.
Notes
For best results, use freshly cracked pepper for added flavor.
Feel free to swap the sausage for a vegetarian alternative if desired.
Serve with a side of fruit or a light salad for a balanced meal.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dishes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/5 of bake
- Calories: 450
- Sugar: 2g
- Sodium: 950mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 80mg