Homemade cheddar biscuits smothered in sausage gravy. This one-pan recipe is made and baked all in a skillet! Serve with eggs for a delicious family breakfast.
If you don’t love biscuits and gravy, we can’t be friends 😉 Everything about it is so good. Savory sausage gravy? Awesome. Flaky cheddar biscuits? Even better. All cooked in one skillet, you say? I’m all in.
The recipe for the sausage gravy is one that I learned from my mom (this is common among a lot of my recipes.. what can I say? She’s good). My mom always uses fresh ground pork straight from our farm and seasons it with the perfect blend of spices. Then comes the heavy whipping cream and cheddar cheese to tie it all together. This is the way she’s always done it, and for good reason. As for the cheddar biscuits, who doesn’t love even more cheese?
Cooking and baking everything in one skillet makes for easier cleanup and a pretty presentation when breakfast is served. So it’s a win, win.
My favorite way to eat biscuits and gravy is with scrambled eggs and some hot sauce. If you’re thinking, “why not sunny side up?” Well because that’s gross. Haha. Just kidding, well not really. I actually like my eggs fully cooked, some might say overcooked.
Here’s a little fun story for ya. When I was a little girl, I actually used to like runny eggs.. sort of. I would LOVE to sit on my dad’s lap and eat his runny eggs and toast. I would NEVER eat them on my own though; I would only eat them from my dad’s plate and sitting on his lap. He used to say, “Girl, get your own eggs.” But guess what, he still let me eat his 🙂 And he still calls me, “girl”. Probably because I’m the only daughter and the youngest and the favorite 😉 Right now in my head, I can hear him saying it. Makes me laugh.
Now go enjoy your cheddar biscuits and sausage gravy!
Cheddar Biscuits and Sausage Gravy Skillet
- 1 lb ground pork
- 1 tablespoon flour
- ½ teaspoon ground ginger
- ½ teaspoon ground sage
- 1 teaspoon black pepper
- ½ teaspoon salt
- 3 cups heavy whipping cream
- 1 cup cheddar cheese shredded
- 2 cups all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- 6 tablespoons butter cold and cubed
- 1 cup cheddar cheese shredded
- ¾ cup cold buttermilk
- In a 10-inch cast iron skillet or oven-safe pan, cook the ground pork on medium-high heat until browned, about 8-10 minutes.
- Sprinkle 1 tablespoon of flour over the pork and stir until combined. Add ginger, sage, black pepper, salt and heavy whipping cream; stir until well combined. Cook on medium-low until gravy begins to thickens; it should still be a little soupy. Stir in 1 cup of shredded cheddar cheese.
- Remove skillet from heat and let sit while you prepare the biscuits.
- Add the flour, baking powder and salt to a food processor and pulse to combine. Alternatively, you can add to a large bowl and whisk.
- Add the cubed butter to the dry ingredients in the processor and pulse several times until you reach a coarse crumbly consistency. If mixing in a bowl, use a pastry cutter to combine butter into dry ingredients.
- If you used a food processor, pour flour and butter mixture into a large bowl. Stir in 1 cup of shredded cheddar cheese. Make a well in the center of the mixture and pour buttermilk in. Stir until just combined; do not over mix the dough. The dough will still look crumbly.
- Remove dough from bowl and place on a lightly floured surface. Flatten into a rectangle using your hands. Fold one side of the dough into the other side and flatten. Repeat the folding, alternating between the 4 sides and flattening dough between each fold, folding four times.
- Using a lightly floured rolling pin, gently roll the dough out until it’s about ½ inch thick. Cut into circles using a cutter or a mason jar lid. Re-roll scrapes until you cut all the dough into small circles.
- Arrange biscuits close together over the sausage gravy in the skillet. You should get at least 8 biscuits into the skillet. Brush biscuit tops with melted butter.
- Place pan in the oven and bake at 425 degrees F for 15 minutes until biscuits are golden brown on top. Remove from oven and enjoy! I like mine with scrambled eggs and hot sauce 🙂