Make your morning easy with this one-skillet Biscuit and Sausage Gravy Cobbler full of Southern flavor. The biscuits can even be made ahead of time, so all you have to do is pop them on the gravy before baking.
Biscuit and Sausage Gravy Cobbler
Makes 8 to 10 servings
Ingredients
- Buttermilk Biscuit Dough:
- 2½ cups self-rising flour*
- ½ cup cold salted butter, cubed
- 1 cup cold whole buttermilk
- Filling:
- 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
- 1 large egg, lightly beaten
- 1 teaspoon water
- Garnish: chopped fresh thyme
Instructions
- Preheat oven to 425°. Line a baking sheet with parchment paper.
- For dough: In a large bowl, place flour. Using a pastry blender, cut in cold butter until mixture is crumbly. Add cold buttermilk, stirring 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. Biscuits can be stored, frozen, for up to 3 months. (Freeze cut biscuits for 24 hours, and transfer to a heavy-duty resealable freezer bag.)
- For filling: In a 12-inch cast-iron skillet, heat oil over medium-high heat. Add sausage; cook, using the back of a spoon to break up meat, until browned, about 6 minutes. Stir in flour; cook for 1 minute, stirring constantly. Gradually whisk in milk, thyme, salt, and pepper until smooth. Remove from heat. Arrange dough rounds in an even layer on top of gravy.
- In a small bowl, whisk together egg and 1 teaspoon water. Brush egg wash onto dough.
- Bake until biscuits are golden brown and gravy is bubbly, 20 to 22 minutes. Let stand for 5 minutes. Garnish with thyme, if desired.
Notes
*We used White Lily Unbleached Self-Rising Flour.
