Butter Swim Biscuits and Gravy Bake

Name: Butter Swim Biscuits and Gravy Bake
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 serving
Ingredients: 1 pound pork sausage; 2 tablespoons butter; ¼ cup all-purpose flour; 2 ½ cups whole milk; 1 teaspoon kosher salt; ½ teaspoon black pepper; ¼ teaspoon cayenne pepper; ¼ teaspoon garlic powder; 2 ½ cups all-purpose flour; 4 teaspoons baking powder; 1 tablespoon granulated sugar; 2 teaspoons kosher salt; 2 cups buttermilk; ½ cup unsalted butter; 1 tablespoon unsalted butter; parsley

User Reviews

5

44 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
8
Calories
568 kcal
Course
Breakfast

Butter Swim Biscuits and Gravy Bake

Iris Hanson

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Butter Swim Biscuits and Gravy Bake combines a pork sausage gravy thickened with butter, flour, and whole milk, spiced with salt, pepper, cayenne, and garlic powder, topped with an even layer of buttermilk biscuit dough before baking. The result is a hearty casserole where fluffy biscuits bake atop sausage gravy, absorbing flavors and offering a comforting texture contrast. The dish is finished with melted butter and parsley for a buttery, savory bite ideal for breakfast or brunch.

Description

Butter Swim Biscuits and Gravy Bake starts by browning pork sausage in an oven-safe skillet. Butter and flour are added to make a roux, then whole milk and seasonings including cayenne and garlic powder are stirred in until the gravy thickens. This savory base is spread evenly in the skillet before dollops of buttermilk biscuit dough are placed on top and spread out to cover the gravy.

The biscuit layer bakes over the warm sausage gravy, rising and browning to create a golden crust with a soft interior. The butter drizzled on top before baking enriches the biscuits, while a final brush of melted butter and sprinkling of fresh parsley add shine and freshness to the finished dish.

Served hot from the oven, this bake delivers a combination of creamy, spicy sausage gravy with tender, buttery biscuits. It works well for weekend breakfasts or brunches when a filling, shareable dish is desired.

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Ingredients

Servings

Sausage Gravy

1 pound pork sausage
2 tablespoons butter unsalted
¼ cup all-purpose flour
2 ½ cups whole milk 612.5 g
1 teaspoon kosher salt
½ teaspoon black pepper
¼ teaspoon cayenne pepper
¼ teaspoon garlic powder

Biscuits

2 ½ cups all-purpose flour
4 teaspoons baking powder
1 tablespoon granulated sugar
2 teaspoons kosher salt
2 cups buttermilk 490 g
½ cup unsalted butter melted

Garnish

1 tablespoon unsalted butter melted
parsley chopped for garnish

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Instructions

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Preheat the oven to 450°F.

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.
To the skillet, add butter. When melted, stir in the flour.
Add milk, salt, pepper, cayenne pepper, and garlic powder, mixing until combined. Cook until thickened, about 3-5 minutes, stirring occasionally.

Biscuits

To a medium bowl, add flour, baking powder, sugar, and salt. Use a whisk to sift the ingredients.
Pour in the buttermilk and stir until mostly combined, being careful not to overwork the batter.
Using a spoon, dollop biscuit dough on top of the gravy. Then, using a knife, carefully spread it into an even layer.
Evenly drizzle the melted butter over the top.
Bake for 20-25 minutes, or until biscuits are golden brown and cooked through.
Before serving, brush the top of the biscuits with melted butter and garnish with parsley.