For this sausage gravy biscuit dip, the presentation is everything!
When you serve this it is sure to bring a WOW factor with the gorgeous ring of biscuits and the delectable homemade sausage gravy in the center.
I served mine in my 12 inch cast iron skillet but you could easily serve in a 9 x 13 casserole dish.
It would obviously be a great breakfast or brunch dish, or everyone loves a little breakfast for dinner too!
How to make sausage gravy biscuit dip
I am making a pretty traditional sausage gravy but saving a little time by using store bought biscuit dough.
First put some olive oil in a large skillet over medium heat along with a pound of breakfast sausage and onions.
Season with a little kosher salt, pepper, crushed red pepper flakes and cook for 7 to 9 minutes breaking apart the sausage as it cooks.
Then start adding 1/4 cup of flour to the sausage.
There will be enough fat in the skillet from the olive oil and sausage for the flour to mix and create a roux to thicken the gravy.
Cook the flour together with the sausage stirring a few times for two to three minutes.
This will allow time for the raw flour taste to cook out.
Next add in 2 1/2 cups of milk along with more kosher salt, pepper, and crushed red pepper flakes.
Bring to a boil and then reduce the heat to medium and simmer for 11 to 13 minutes stirring a few times.
While the gravy was simmering away and getting nice and thick, I started the biscuit ring in a 12 inch cast iron skillet that I greased really well.
Cut each of the eight biscuit dough pieces into fourths and arrange them around the skillet overlapping as needed.
Bake this by itself in a 375 degree oven for about 8 to 9 minutes.
Once the gravy is cooked add in 3/4 a cup of shredded pepper jack cheese and stir it until the cheese is melted.
Taste for seasoning and add more kosher salt, pepper, and or crushed red pepper flakes if needed
Then pour the sausage gravy in the center of the half cooked biscuits.
And placed back in the 375 degree oven for 11 to 13 minutes.
Let the sausage gravy biscuit dip cool slightly before serving.
You could enjoy this as a dip, or put some of the smaller biscuits along with the gravy on your plate and enjoy with a fork.
If you like sausage gravy biscuit dip, you might also like…
Sausage Gravy Biscuit Dip
Sausage Gravy Biscuit Dip starts with with a pretty traditional sausage gravy but served with bite size biscuits in a ring for dipping
- 1 tablespoon olive oil
- 1 pound country breakfast sausage
- 1 onion diced
- kosher salt, pepper, crushed red pepper flakes
- 1/4 cup flour
- 2 1/2 cups milk (I used whole milk)
- 3/4 cup shredded pepper jack cheese
- 8 count package/ tube jumbo biscuits
Set a large skillet over medium heat, add the olive oil, sausage, diced onion, kosher salt, pepper, and crushed red pepper flakes. Cook 7 to 9 minutes, stirring a few times and breaking the sausage apart with a spatula.
Sprinkle some of the flour, stir until combined. Add a little more flour and stir. Then add the rest of the flour and stir for another 2 to 3 minutes.
Add the milk, and more kosher salt, pepper, crushed red pepper flakes and bring to a boil. Once boiling, reduce the heat to low and stir occasionally for about 10 to 12 minutes. Stir in the cheese during the last minute until melted.
Grease a 9 x 13 casserole dish or 10 to 12 inch cast iron skillet. Cut each biscuit into fourths and arrange them around the casserole dish or cast iron skillet, overlapping so they all fit. Bake in a 375 degree oven for 8 to 9 minutes.
Pour the sausage gravy in the center (be careful as the pan will be hot) and bake in a 375 degree oven 11 to 13 more minutes.
Let cool slightly before serving and garnish with chives if desired.