Butter Swim Biscuits and Gravy Bake is a delicious and hearty breakfast made with pork sausage gravy baked with buttermilk biscuits. The biscuits rise up over the flavorful gravy when baked, giving each bite a combination of savory sausage gravy and a tender, buttery biscuit. It will be your new favorite way to enjoy Biscuits and Gravy! (and so darn easy it’s worth trying ASAP!)

Skillet with Butter Swim Biscuits and Gravy Bake in it and Some Removed Showing the Creamy Gravy.
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Ingredients & Substitutions

Pork Sausage: Ground pork sausage is different than ground pork because it is already seasoned. So, for the most flavor, use ground pork sausage. Or, use my breakfast sausage, which is also already seasoned (and so flavorful). On the other hand, you could also leave out the ground pork sausage if preferred.

Milk: For the creamiest gravy, use whole milk. If using lower-fat milk, the gravy may have a thinner, less creamy texture.

Biscuits: Butter swim biscuits are buttermilk biscuits that are baked in butter that absorbs into the biscuits. Not only are they amazing on their own, but they are also the perfect base for this recipe. When baked, the biscuits rise up over the gravy. I also used them in my Butter Swim Breakfast Bake, which you will have to try! If you use store-bought buttermilk biscuits, you may need to adjust the baking time.

Buttermilk: Buttermilk gives you tanginess, rise, and fluffiness in the biscuits that you would not get with milk. I love it in this Skillet Biscuits and Gravy and hope you will use it!

Butter: Using unsalted butter gives you more control over the salt that is added to the gravy and biscuit dough. If using salted butter, you may need to lessen the amount of salt used.

Steps with Gravy in a Skillet, then Adding Butter Swim Biscuit Batter, then Melted Butter to Make Butter Swim Biscuits and Gravy Bake.

Can I Make This Ahead Of Time?

Sure! The gravy can easily be made in advance and stored in the refrigerator or freezer. Once cooled, store the gravy in an airtight container in the refrigerator for up to 5 days. Reheat in a saucepan on the stove when ready to use.  If freezing, it will last up to three months. Let it thaw in the refrigerator overnight before reheating.

Spoonful of Butter Swim Biscuits and Gravy Bake Hot From the Black Skillet.

Can I Use A Different Pan?

Yes. Although I love oven-safe skillets, like cast iron, for their even heating and retaining heat, you could use a 9×13-inch baking dish instead.

Plate with Mile High Butter Swim Biscuits and Gravy Bake with a Fork.

How To Store Butter Swim Biscuits and Gravy Bake

If you have any leftovers, store these easy biscuits and gravy in an airtight container in the refrigerator. It will last up to 3-4 days.

Butter Swim Biscuits and Gravy Bake in a Black Staub Skillet on a Wooden Cutting Board with Coffee.
4.96 from 21 votes

Butter Swim Biscuits and Gravy Bake

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Butter Swim Biscuits and Gravy Bake is a delicious and hearty breakfast made with pork sausage gravy baked with buttermilk biscuits. The biscuits rise up over the flavorful gravy when baked, giving each bite a combination of savory sausage gravy and a tender, buttery biscuit.


Sausage Gravy

  • 1 pound pork sausage
  • 2 tablespoons unsalted butter
  • ¼ cup (31 g) all-purpose flour
  • 2 ½ cups (612.5 g) whole milk
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon garlic powder


  • 2 ½ cups (312.5 g) all-purpose flour
  • 4 teaspoons baking powder
  • 1 tablespoon granulated sugar
  • 2 teaspoons kosher salt
  • 2 cups (490 g) buttermilk
  • ½ cup (1 stick / 113 g) unsalted butter, melted


  • 1 tablespoon unsalted butter, melted
  • parsley, chopped for garnish


  • 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.


  • 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.


Did you make this recipe?

You can tag me at @iamhomesteader.

What the Test Kitchen had to say about this recipe:


Okay, I'm about to say something that is going to get me into trouble with some people. But, I might actually like this biscuits and gravy bake better than the traditional version. Yep, I said it and I meant it! 🤣 The buttery and soft biscuits, with that slight crunch on top, combined with the way the gravy soaks into them just enough to create a perfect harmony of flavors—it's pure perfection. I don't think I'll ever make biscuits and gravy any other way!


I am hoping we continue making more recipes using butter swim biscuits, they are THAT good! And, when the gravy is baked into the biscuits, it's just a fantastic breakfast! I helped myself to seconds on this one…


Oh wow, I am so satisfied with how this dish turned out! It is soooo delicious. The biscuits are incredibly fluffy. It pairs so well with the savory sausage gravy underneath. A great burst of flavor that'll make you want to come back for more!


WAIT WHAT??? This is perfection. I love biscuits and gravy but *hate* taking the time make the biscuits separately . This is easy AND SO DELICIOUS. I can't wait to make this for my family.


ABSOLUTELY delicious!! This is better than just traditional biscuits and gravy. The butter swim biscuits are amazing but cooked on top of the gravy it soaks up some of the flavors and it is just fantastic. Plus it's so much easier to just throw it all together in one pan! This is a winner in my book!

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Reader Comments

  1. 4 stars
    I made this and it was great. The only reason for the 4 star and 5 star is there was more biscut than gravey. Next time I will use the gravy recipe at 1 1/2 times to compinsate. Other than that it was great and super simple.

  2. 5 stars
    Sooo good! I didn’t use the cayenne because my grandma is sensitive to spice and added garlic powder and pepper to the biscuit mix so they were very good on their own as well. I read some of the comments that said the biscuits really soaked up the gravy so I thought I left it on the wetter side but not enough. My whole family agreed that it was too much biscuit for the amount of gravy it made so when I make it in the future I’m going to save back probably 1/3 of the biscuit mix and just make them separately with butter. The flavor was great and not too much work! Will definitely make again with the differences I mentioned.

  3. The taste was great, however, my gravy got soaked up in the biscuits, so when plating, there was very little gravy. Next time, I think I’d leave my gravy a little more runny, so after baking, there would be some left. Will make again!

  4. 5 stars
    Wow! This is amazing!! Love it. Biscuits are perfection. Some of us are whimps when it comes to spiciness, so next time I will cut back on cayenne and black pepper for our personal preferences, also salt, but again, that’s just personal preferences for the needs of our household. Easy adjustment. This was so easy and will become a staple breakfast dish for us! Thank you!

    1. 5 stars
      Added fresh minced garlic, rosemary, and cheese. This would be great for two to make this together! Divided into two pans, 10″ iron skillet and 8×8 baking dish.
      Made for a trip ahead of time, will warm and enjoy with eggs.

  5. 5 stars
    Omg I went out to buy a bigger pan and make this and now the family is in a coma. This is so good!!!!

  6. 5 stars
    My husband and I made this for brunch. I cooked some over easy eggs to put on top of biscuits. We have never had anything that tasted that great. Awesome!!

  7. Amanda, I have been following you for quite awhile and just wanted you to know how much i love your cooking blog! Im a 70 yr. old great grandmother but i have learned so much from reading your blog. I love the recipes because they are hearty American food that everyone eats! You do a great job!

    1. Thank you so much Lou! What a delightful comment and thank you so much for the kind words. Happy to be on this food journey with you!

  8. Hi! Could I use Italian Sausage without the casing instead of the pork sausage of would it be too greasy?

4.96 from 21 votes (13 ratings without comment)

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