No no no. I’m really not trying to hurt you, I promise. I mean, emotionally? Maybe…maybe emotionally because it’s definitely not hard to love this biscuits and gravy skillet bake. This recipe seriously contains every delicious, breakfast(y) ingredient imaginable. I am also literally a biscuits and gravy addict, but I feel like at this point in our relationship you should find that obvious. When I heard that OXO was releasing a line of cookware, I think I did a little dance, sang into my whisk microphone and maybe attempted a few cartwheels in the process. What better way to celebrate this release than by making my favorite dish ever: this biscuits and gravy skillet bake?!
What more could you possible want? The sausage and potatoes are sautéed in the sauté pan, the sauce simmers in the sauté pan, and then the whole thing (biscuits included) are baked off in the oven. One pot wonder anyone? Yeah, I thought so. I used OXO’s Non-Stick Pro Sauté Pan + Cover for this recipe and the result was just magical. This pan is made of hard-anodized aluminum ensuring amazing heat retention and even cooking.
This sauté pan is durable, all-metal construction allows cookware to move directly from stovetop to oven and broiler, which is amazing since I do a lot of stovetop to oven cooking. This is exactly what you will be doing for this biscuits and gravy skillet bake, which I have a photo step-by-step tutorial for you! I know. I can be extremely generous sometimes. ;)
Ok. Let’s begin!
Heat a large oven-safe non-stick sauté pan (like the OXO’s Non-Stick Pro Sauté Pan + Cover) over medium heat and add the sausage.
Cook the sausage until brown and cooked through.
Hey! I see you guys judging the dirtiness of my range! I hope you believe me when I say that when I made this recipe, I was having an all day cook-off (with myself).
Transfer the sausage to a plate that has been lined with a paper towel to get rid of any excess grease because yes, there will be a lot of it.
Leaving the stove on and placing the pan back on the burner, add the red potatoes. There should be enough fat leftover from the sausage, that you shouldn’t need oil or butter. If there isn’t, add a tablespoon of oil or butter.
Cook until the potatoes are cooked through, but still have a little bite to them. Remove the potatoes from the pan with a slotted spoon and transfer to a bowl. Set aside.
With the pan still set over medium heat, add 2 tablespoons of butter. Once melted, add the sausage back to the pan.
Then stir in the flour.
Cook for 2-3 minutes or until golden brown.
Add the milk.
Continue to stir until the gravy has thickened substantially and easily coats the back of the spoon. Stir in the Worcestershire sauce and salt and black pepper to taste. Remove from heat.
Add the potatoes back to the gravy.
Stir to coat.
In 2 tablespoon-sized dollops, drop the biscuits right on top of the gravy, creating about 6-8 biscuits total. Brush the biscuits with melted butter and place in the oven, uncovered. (recipe for the drop biscuits is below)
Bake in a preheated 425 degree F oven for 12 minutes or until the biscuits are cooked through and lightly browned. Sprinkle with parsley and additional black pepper.
The result? Delicious, golden brown biscuits smothered in sausage gravy with red potatoes mixed in. Brinner anyone? Recipe for this biscuits and gravy skillet bake is below! Pair it with a stout or porter and have a fabulous Sunday everyone! xo