Restaurant Style Sausage Gravy and Biscuits Recipe -
Restaurant Style Sausage Gravy and Biscuits Recipe
  • READY IN 35 mins

Restaurant Style Sausage Gravy and Biscuits

Recipe by  

"My own recipe for the tastiest and easiest comfort food breakfast."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    5 mins
  • COOK

    30 mins

    35 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place the sausage into a deep, heavy skillet over medium heat, and cook and stir until the sausage is browned and crumbly, about 15 minutes. Drain excess grease, and mix the sausage with the cream of mushroom soup and water. Bring to a boil, reduce heat to a simmer, and cook until the gravy has thickened, about 15 minutes.
  3. While gravy is simmering, pop open the can of biscuit dough, and gently separate biscuits. Place them onto a an ungreased baking sheet about 2 inches apart.
  4. Bake biscuits until golden brown, 13 to 17 minutes; split the biscuits in half, place onto serving plates, and ladle gravy over biscuits to serve.
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Reviews More Reviews

Most Helpful Positive Review
Oct 10, 2014

I did not add the water called for in this recipe. I actually added about a half cup or so of evaporated milk I had leftover in my fridge from another recipe. I also added a good amount black pepper. My three boys INHALED this. No leftovers. NOTE: I actually figured out that with sales and price matching, this whole meal (if you count the large canteloupe we all shared as well) cost us 3.49 or 87 cents each person. This fed one very hungry husband, two very hungry growing boys and one mother for breakfast. Not going to complain about that.

Most Helpful Critical Review
Aug 15, 2011

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.


12 Ratings

Aug 17, 2011

Just for the record, I made no claim that this was "Southern-Style". That was added by My claim was tasty and easy.

Aug 31, 2011

This is an easy way to learn....Use spicy 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!

Aug 27, 2011

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.

Aug 25, 2011

No thanks....I'll stick with a flour milk mixture :D

Dec 16, 2013

excellent!!!! no changes were made.

Oct 26, 2013

Try using about a half a cup of milk instead of the'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.


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  • Calories
  • 408 kcal
  • 20%
  • Carbohydrates
  • 31.4 g
  • 10%
  • Cholesterol
  • 33 mg
  • 11%
  • Fat
  • 25.5 g
  • 39%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 13 g
  • 26%
  • Sodium
  • 1683 mg
  • 67%

* Percent Daily Values are based on a 2,000 calorie diet.

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