Buttered Cornmeal Skillet Biscuits and Sausage Gravy
Get ready to enjoy buttery, golden biscuits with a satisfying cornmeal texture, all made right in your cast iron skillet. These Buttered Cornmeal Skillet Biscuits are warm, soft, and just a bit crispy on the edges, perfect for soaking up a rich, creamy sausage gravy. This recipe offers a cozy, comforting meal that’s both simple and hearty, making it a crowd-pleaser for breakfast, brunch, or even dinner!
With ingredients you probably already have on hand, these biscuits are easy to whip up, while the sausage gravy adds a savory touch that elevates the entire dish. Let’s dig into this perfect skillet breakfast!
Why You’ll Love Buttered Cornmeal Skillet Biscuits and Sausage Gravy
- Simple Ingredients: Uses pantry staples to make a delicious, comforting meal.
- Perfect Texture: The cornmeal adds a bit of crunch, balancing the buttery, tender biscuits.
- One-Pan Wonder: Made entirely in a cast iron skillet, this recipe requires minimal cleanup.
- Hearty and Satisfying: Paired with sausage gravy, it’s a comforting, filling breakfast option.
- Versatile: These biscuits also pair wonderfully with jam, butter, or honey if you want a sweet option.
What You Need To Make Buttered Cornmeal Skillet Biscuits and Sausage Gravy
Here’s what you’ll need to make these delicious biscuits. Find specific amounts in the recipe card below.
- Nondairy Milk and Apple Cider Vinegar (to make a homemade buttermilk substitute)
- Butter (some melted for the skillet and some cold in the biscuit dough)
- All-Purpose Flour and Cornmeal
- Granulated Sugar, Baking Powder, and Fine Salt
- Keep on Cookin’ Sausage Gravy (or your favorite sausage gravy recipe)
How To Make Buttered Cornmeal Skillet Biscuits and Sausage Gravy
- Prepare the “Buttermilk”: In a small bowl, combine the nondairy milk and apple cider vinegar. Whisk and set aside for 5 minutes to thicken slightly.
- Preheat and Prep Skillet: Preheat your oven to 450°F. Place ¼ cup of butter in a 9-inch cast iron skillet, then place the skillet in the oven to melt the butter. Once melted, remove the skillet from the oven and set it aside.
- Make the Biscuit Dough: In a food processor, add the flour, cornmeal, sugar, baking powder, salt, and cubed butter. Pulse until the mixture resembles coarse crumbs. If you don’t have a food processor, use a pastry cutter or your hands to blend the butter into the dry ingredients.
- Combine and Form Biscuits: Transfer the flour mixture to a large bowl and create a well in the center. Pour in the milk mixture, then mix gently with a wooden spoon until a sticky dough forms. Using a ½ cup measuring scoop or large spoon, transfer dough portions to the skillet, forming 8 biscuits with small spaces between them.
- Bake: Bake the biscuits for 16-18 minutes or until the tops turn a light golden brown. Remove from the oven and let cool slightly before serving.
- Serve with Sausage Gravy: Serve the warm biscuits with a generous ladle of sausage gravy for the ultimate comfort breakfast!
FAQs
Can I use regular milk instead of nondairy milk?
Absolutely! Regular milk works fine in this recipe if you don’t need a dairy-free option.
Can I make the biscuits without a food processor?
Yes, you can use a pastry cutter or your hands to mix the butter into the flour mixture until it resembles coarse crumbs.
What type of cornmeal should I use?
Use medium-ground cornmeal for the best texture. It adds a pleasant crunch without being too gritty.
How do I store leftovers?
Store any leftover biscuits in an airtight container at room temperature for up to two days, or in the fridge for up to four days.
Can I freeze the biscuits?
Yes! Freeze the baked biscuits, then reheat them in the oven at 350°F until warmed through.
Buttered Cornmeal Skillet Biscuits and Sausage Gravy
Ingredients
- 1 cup 235 ml nondairy milk
- 1 tablespoon apple cider vinegar
- ¼ cup butter plus 1/2 cup 115 grams cold butter, in cubes
- 1 3/4 cups 230 grams all-purpose flour
- 2/3 cup 90 grams cornmeal
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon fine sea or table salt
- Keep on Cookin’ Sausage Gravy
Instructions
- Add the milk and vinegar to a small bowl, whisk to combine, set aside for 5 minutes until slightly thickened.
- Preheat the oven to 450°. Add ¼ cup of butter to a 9 inch cast iron skillet or oven safe skillet. Put the skillet in the oven to melt the butter. Remove it from the oven once the butter has melted, while you are preparing the biscuit dough.
- Add the flour, cornmeal, sugar, baking powder, salt, and cubed butter to a food processor and pulse to combine until the mixture resembles coarse crumbs. If you don’t have a food processor, use a pastry cutter or your fingers to mix the butter into the dry mixture until you reach the crumb-like consistency.
- Transfer the flour mixture to a large bowl, create a well in the middle of the flour and add the milk mixture. Mix with a wooden spoon until a sticky dough comes together. Use a ½ cup measuring scoop or 4 ounce disher to transfer the dough to the skillet, there should be 8 biscuits, there will be a small space between each of them and they will expand slightly as they bake.
- Bake for 16-18 minutes until the tops are just starting to turn golden brown. Remove from the oven and serve with Keep on Cookin’ Sausage Gravy.