Can I use regular milk instead of buttermilk for the biscuits?

While buttermilk gives the biscuits their signature tang and tenderness, you can substitute regular milk with a tablespoon of lemon juice or white vinegar added to it. Let the mixture sit for 5 minutes before using. However, real buttermilk will give you the best results in both flavor and texture.

What if I don't have an oven-safe skillet?

If you don't have an oven-safe skillet, prepare the gravy in your regular skillet, then transfer it to a 9x13 baking dish before topping with the biscuit dough and baking. You'll still get delicious results, just with one extra dish to wash.

Can I prepare components of this dish ahead of time?

Absolutely! Make the sausage gravy up to a day ahead and refrigerate. When ready to bake, reheat the gravy in your skillet until hot, then proceed with the biscuit topping and baking. This makes the recipe even more weeknight-friendly.

What type of sausage works best in this recipe?

Breakfast sausage (either mild or hot, depending on your preference) works wonderfully in this recipe. Italian sausage can also be used for a different flavor profile – just remove it from the casings before browning if it doesn't come ground.

Butter Swim Biscuits and Gravy Bake Recipe

Description

Delicious Butter Swim Biscuits and Sausage Gravy Bake is a comforting, flavorful one-pan meal combining buttery biscuits and creamy sausage gravy—a perfect brunch or breakfast recipe.

Ingredients

Units Scale

Sausage Gravy

- - 1 pound pork sausage
  - 2 tablespoons unsalted butter
  - 1/4 cup (31 g) all-purpose flour
  - 2 1/2 cups (612.5 g) whole milk
  - 1 teaspoon kosher salt
  - 1/2 teaspoon black pepper
  - 1/4 teaspoon cayenne pepper
  - 1/4 teaspoon garlic powder

Biscuits

- - 2 1/2 cups (312.5 g) all-purpose flour
  - 4 teaspoons baking powder
  - 1 tablespoon granulated sugar
  - 2 teaspoons kosher salt
  - 2 cups (490 g) buttermilk
  - 1/2 cup (1 stick / 113 g) unsalted butter, melted

Garnish

- 1 tablespoon unsalted butter, melted
- Parsley, chopped for garnish

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven: Preheat your oven to 450°F to get it ready for baking.
Cook the sausage gravy: In a large, 13-inch oven-safe skillet over medium-high heat, cook the sausage until browned and cooked through to an internal temperature of 160°F. Add butter to the skillet, and when melted, stir in the flour. Add milk, salt, pepper, cayenne pepper, and garlic powder, mixing until combined. Cook the mixture until thickened, about 3-5 minutes, stirring occasionally.
Prepare the biscuit batter: In a medium bowl, combine flour, baking powder, sugar, and salt. Use a whisk to sift the ingredients together. Pour in the buttermilk and stir gently until mostly combined, being careful not to overwork the batter.
Add the biscuit layer: Spoon the biscuit dough over the prepared sausage gravy in dollops. Then, carefully spread the dough into an even layer with a knife. Pour melted butter evenly over the top of the dough.
Bake the dish: Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the biscuits turn golden brown and are thoroughly cooked.
Garnish and serve: Remove the dish from the oven. Brush the top of the biscuits with melted butter and garnish with chopped parsley before serving.

Notes

Be careful not to overmix the biscuit batter to avoid tough biscuits.
Use a thermometer to ensure the sausage is cooked through to a safe internal temperature of 160°F.
Serve immediately for the best taste and texture.
This dish can be made in advance and reheated, but the biscuits may lose some crispness.
Adjust the cayenne pepper to your spice preference.

Nutrition

Serving Size: 1 serving
Calories: 300
Sugar: 3g
Sodium: 600mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 10g
Cholesterol: 50mg