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
  1. Preheat oven to 425°. Line a baking sheet with parchment paper.
  2. 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.
  3. 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.)
  4. 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.
  5. In a small bowl, whisk together egg and 1 teaspoon water. Brush egg wash onto dough.
  6. 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.
Recipe by Southern Cast Iron at https://southerncastiron.com/biscuit-and-sausage-gravy-cobbler/