Sausage Biscuits and Gravy Recipe -
Sausage Biscuits and Gravy Recipe
  • READY IN 30 mins

Sausage Biscuits and Gravy

Recipe by  

"Often imitated, never duplicated. Just make sure that after you make this for breakfast, you have a window of opportunity to go back to bed, because you won't be able to do much after consuming this. Cast-iron skillet is preferred. I prefer the taste that the maple sausage lends to the dish, however you could easily substitute regular or sage sausage in lieu of the maple. Single ladies, sit back and wait for proposals of marriage!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Arrange biscuits about 1 1/2 inches apart on a baking sheet.
  3. Bake in the preheated oven until golden brown, 13 to 17 minutes. Slice cooked biscuits in half crosswise and keep warm.
  4. While biscuits are baking, crumble sausage into a large skillet over medium heat; cook, breaking meat apart, until no longer pink inside, about 10 minutes. Sprinkle sausage and pan drippings with flour and cook and stir until sausage is coated, about 1 more minute. Reduce heat to medium-low.
  5. Pour evaporated milk into sausage mixture, followed by milk; stir until thoroughly combined. Bring to a simmer, stirring constantly, and cook until gravy is your desired thickness, 3 to 5 minutes. Season with salt and ground black pepper. Stir butter into gravy until melted. Stir in more flour if gravy isn't thick enough.
  6. Place biscuits with cut sides up on serving plates; top with sausage gravy.
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Reviews More Reviews

Most Helpful Positive Review
Jan 19, 2013

Gravy is just right. Not too thick or thin. I added some sauted mushrooms and onions. Over the Pillsbury Grand Biscuits and my southern raised husband gave it a 2 thumbs up.

Most Helpful Critical Review
Apr 06, 2014

Found that this calls for too much milk after the can of evaporated - too late to save it, so had to add quite a bit of flour to make it thicken, which changed the flavor. Tried it again on another weekend, adding only 1/2 cup milk after the evaporated milk, which was just right. Also, added the butter before adding the flour. As written, however, we found it too thin and milky, tasting more like that from a restaurant trying to cut corners and stretch the sausage for more servings.


28 Ratings

Feb 14, 2013

Perfect! Loved these.

Jun 10, 2013

FANTASTIC even good for a new cook. I had sausage, biscuits and gravy a long time ago while I was on the road. I always tried to find a place that made it like that again but never could. I have never tried making brown gravy before and was skeptical about trying. This recipe was PERFECT and I even forgot to add the tsp of butter. My family went nuts over it. Thank you for the great recipe addition!

Sep 29, 2013

WOW!! This was really good stuff. Make sure you get MAPLE sausage for a terrific flavor. Good thing I wasn't alone or I would have eaten it all myself! Amazing!!! UPDATE: If you don't have maple sausage you could add a little syrup to the sausage to give it the maple flavor.

May 27, 2013

Love love this dish! I have made this for breakfast and when we are in the mood for breakfast for dinner. I agree that maple is the best choice but I have used sage and once I did spicy. I like using jimmy dean 1lb chubs but I will use what is in my freezer. It is this recipe I follow for my family! Thank you for sharing it!

Dec 12, 2014

This is excellent. I tried it tonight for the first time & my husbands eyes rolled to heaven. I used what I had which was bisquick biscuits, oh so tender & delicious, A breakfast sausage that was savory, I did not add the maple syrup as was suggested because I do not like maple syrup, not even on pancakes, & 1/2 cup of half & half & 2 cups of milk. It was the perfect consistency & the tsp of butter added more richness to it. We loved it & my honey said it was a keeper...Ladynightmare

Nov 03, 2014

best gravy recipe yet!! Followed it to a T! Perfect! Takes a while to get thick but worth the wait! I make my own homemade herb biscuits and it was an awesome combo


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  • Calories
  • 947 kcal
  • 47%
  • Carbohydrates
  • 66.1 g
  • 21%
  • Cholesterol
  • 128 mg
  • 43%
  • Fat
  • 59.8 g
  • 92%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 38.4 g
  • 77%
  • Sodium
  • 3111 mg
  • 124%

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

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