This Biscuit and Gravy Ring is a wonderful twist on classic Southern Biscuits and Gravy. It’s a skillet breakfast featuring a ring of biscuits surrounding a pool of creamy sausage gravy. It makes a great presentation for a southern brunch or holiday meal.
The sausage gravy becomes a gravy dip. How cool is that?
This breakfast recipe is so easy to make using refrigerated biscuits. Each biscuit is cut in quarters, rolled into a more flattering shape and placed around the outer edge of cast iron skillet. You’ll want to use a cast iron skillet that is approximately 10-inches across.
You can use any type of refrigerated biscuit. Whichever style is your favorite. I use a large tube of Pillsbury Grands Biscuits.
Make an easy sausage gravy by browning one pound of ground breakfast sausage in a skillet. Add flour and cook for 1 minute to get rid of the raw flour taste. Next, gradually stir in 3 cups of milk and season with a little salt and pepper.
Simmer until thickened. If too thick, you can add a little more milk. Bake for 20 to 25 minutes or until biscuits are golden and no longer doughy.
Tips for making Biscuit and Gravy Ring:
- You can use regular breakfast sausage or spicy. I think the sage-flavored sausage works really well too.
- The sausage gravy can be made a day ahead of time.
More Fabulous Biscuits and Gravy Recipes:
- 1 pound breakfast sausage
- 1/3 cup plus 1 tablespoon all-purpose flour
- 3 cups milk
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 (8-count) can refrigerated biscuits
- Cook and crumble the sausage in a large nonstick pan. Sprinkle flour on top. Cook and stir for 1 minute.
- Gradually whisk in milk. Add salt and pepper and bring to a simmer. Cook, stirring frequently, for about 3 minutes, remove from heat.
- Preheat oven to 375 degrees. Lightly grease a 10-inch cast iron pan.
- Cut each biscuit into four pieces. Shape each piece into a ball and place around the edge of the pan so that they are touching. Spoon gravy into the middle.
- Bake for 20 to 25 minutes or until biscuits are browned.
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Recipe adapted from Delish