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Fluffy biscuits smothered in creamy sausage gravy is a hearty Southern breakfast that fuels the whole family. Rich in protein and deeply comforting, this skillet meal is a weekend morning tradition.
Preheat your oven to 425°F. In a large cast-iron skillet over medium heat, brown the breakfast sausage, breaking it up until no pink remains. Drain excess fat, leaving about 1–2 tbsp in the pan.
Sprinkle 2 tbsp of the all-purpose flour over the cooked sausage and stir well to coat, cooking for 1–2 minutes until the flour is absorbed and lightly golden for a richer gravy flavor.
Gradually pour in the whole milk while stirring constantly, scraping up any browned bits. Add black pepper, kosher salt, and onion powder, then simmer on medium-low heat until the gravy thickens, about 6–8 minutes.
While the gravy thickens, prepare the biscuit dough: In a bowl, combine remaining flour, baking powder, and a pinch of salt. Cut cold unsalted butter into the dry ingredients with your fingertips until the mixture looks crumbly. Stir in the buttermilk gently just until moist. Do not overmix.
Scoop dollops of biscuit dough over the thickened gravy in the skillet. Place the entire skillet into the oven and bake for 14–18 minutes, or until the biscuits are fluffy and golden brown on top. Allow to cool for 5 minutes before serving warm.
