Meet my new breakfast obsession: creamy sausage gravy ladled over warm biscuit pancakes ~ classic Southern comfort food, Great Island style.
Love biscuits and gravy but don’t want to fuss with the oven? These biscuit pancakes deliver the same cozy comfort in a fraction of the time. Made from biscuit dough cooked right on the griddle, they come out thick, fluffy, and golden with crisp edges ~ perfect for soaking up rich sausage gravy.
Think of them as stove-top biscuits: thicker and heartier than pancakes, but quicker and easier than baking a pan of biscuits. The texture lands right in the sweet spot ~ fluffy inside with crisp golden edges.
Why this recipe works
- All the flavor of biscuits & gravy ~ no baking required
- Thick, tender centers with crispy bottoms
- Ready faster than traditional biscuits
- Built to hold plenty of gravy
Sue’s tip: Keep the heat medium-low. These are thicker than pancakes and need time to cook through without burning.
The country gravy
Southern country gravy (sausage gravy) is a peppery milk gravy made with breakfast sausage, flour, and milk ~ thick, creamy, and perfect over homemade biscuits. The pale color, generous black pepper, and crumbled sausage are what define this classic Southern breakfast favorite.
Be sure to use bulk sausage, not links. Brown and crumble the meat, stir in flour, then whisk in milk until thick and smooth. Finish with lots of black pepper for the signature flavor.
biscuit pancake tips and faqs
You can, up to a day ahead, just reheat gently in a saucepan. You’ll probably want to add a splash of milk to thin it down, and maybe a pat of butter for gloss.
Yes! You’d be basically making Sawmill gravy. You’ll need to replace the fat from the sausage with another source of fat like butter or bacon drippings.
Regular pancake batter is made with egg and a little sugar. These biscuit pancakes have neither.
Cook on the first side until the edges start to look done and there are a few bubbles on top, then flip. Cook until the center is set, I press lightly on the center of the pancake, if it feels firm, it’s done. If it feels soft and jiggly, cook a bit longer, but don’t over cook.
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Biscuit Pancakes with Country Gravy
Equipment
- 2 skillets
Ingredients
country gravy
- 1 lb breakfast sausage (in bulk, not links)
- 2 Tbsp all-purpose flour, or more for thicker gravy
- 2½ cups whole milk, or more as needed
- Freshly ground black pepper (generous)
- Salt to taste
biscuit pancakes
- 2 cups Bisquick mix
- 1 1/4 cups whole milk*
- 1 tsp kosher salt
Instructions
country gravy
- Make the gravy first. Brown the sausage in a lightly oiled skillet over medium heat, breaking the meat into small crumbles as it cooks. Leave the fat in the pan ~ this is your flavor base.
- Sprinkle flour directly over the sausage. Stir and cook 1–2 minutes to remove the raw flour taste.
- Add milk gradually, pour in about 1 cup milk first, stirring or whisking constantly. Once smooth, add the rest.
- Simmer gently, cooking 5–8 minutes, stirring, until thick but pourable. Stir often.
- Season with lots of fresh cracked black pepper (set your grinder to the fine setting for this). Taste before adding salt (sausage is salty). Keep warm while you make the biscuit pancakes.
biscuit pancakes
- Stir together the Bisquick mix, milk, and salt, some lumps are fine. The consistency should be like a thick pancake batter. Note: you may need more or less milk than I did.
- Heat a skillet over medium to medium high heat and lightly grease with butter. Spoon batter onto hot pan and nudge into a circle with the spoon, You can make your biscuit pancakes any size you like but I like them about 3 inches round. Cook until the edges start to look done and there are a couple of bubbles on top. Flip and cook just until the centers are set.
- Serve the biscuit pancakes on a plate topped with the hot gravy. Allow 1 to 2 pancakes per serving.
Notes
Nutrition
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