You might already have a biscuits and gravy recipe, but once you try our easy, all-in-one-skillet version with Cheddar-spiked biscuits, you’ll wonder why you haven’t been making it this way all along!
1 1/2 cups Original Bisquick™ mix 1/2 cup milk 1 cup shredded white Cheddar cheese (4 oz)
2 tablespoons butter 1 lb bulk breakfast sausage 1/4 cup Gold Medal all-purpose flour 2 cups milk
Heat oven to 400°F. In medium bowl, stir together Bisquick™ mix and the 1/2 cup milk; stir until well mixed. Stir in cheese. Set aside.
In 10-inch cast-iron or ovenproof skillet, melt butter over medium-high heat. Add sausage; cook 5 to 7 minutes, stirring frequently, until no longer pink.
Add flour; cook 1 to 2 minutes, stirring frequently, until thickened. Stir in 2 cups milk. Heat to boiling; boil 1 minute. Remove from heat.
Drop biscuit dough in 8 large spoonfuls onto hot sausage gravy.
Bake 14 to 16 minutes or until biscuits are golden brown.
A cast-iron skillet works well in this recipe because it looks great and helps the biscuits brown beautifully. But a stainless steel ovenproof skillet works well, too.
Most Southerners would balk at sprinkling something green on top of this delicacy. But if you absolutely must add a garnish, sliced green onions would be a good choice.