"My own recipe for the tastiest and easiest comfort food breakfast." — Q
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1 (16 ounce) package
bulk pork breakfast sausage (such as Bob Evans®)
1 (26.5 ounce) can
condensed cream of mushroom soup
1 (16.3 ounce) can
refrigerated biscuit dough (such as Pillsbury Grands!®)
Just for the record, I made no claim that this was "Southern-Style". That was added by allrecipes.com. My claim was tasty and easy.
This is an easy way to learn....Use spicy sausage...no extra water is really needed, at the least, just add half the water. It ended up a little runny with the full 2 cups of water.Quick to make! Thanks!
Definitely not any southern gravy I have ever had. We don't add mushroom soup to our gravy. You make great gravy with a roux of bacon or sausage grease, flour, salt and pepper and then add milk and water to make a really good gravy. This was ok but definitely not what I call good southern gravy.
I AM southern and although I haven't used mushroom soup for sausage gravy, I fully intend to, I DO use it for a shortcut when making fried foods and rice or potatoes. Love it! For a change I use the mushroom with roasted garlic. All recipes are the taste of the the one preparing it.
No thanks....I'll stick with a flour milk mixture :D
Try using about a half a cup of milk instead of the water...it'll be too runny with that much water, and the milk will make it taste a little better. Also, use hot breakfast sausage and add plenty of black pepper. This isn't as good as the "real" recipe, but it's really not that bad for beginners or those who want to get breakfast on the table quickly.
* Percent Daily Values are based on a 2,000 calorie diet.
Restaurant Style Sausage Gravy and Biscuits
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 229
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