Easy Biscuits and Gravy


This Biscuits and Gravy Recipe couldn’t be easier or more delicious! Refrigerated biscuit dough bakes to golden, flakey perfection then gets topped with an ultra creamy and flavorful homemade sausage gravy! 

biscuits and gravy on a plate

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    <li class="nav-heading">How Tos</li><li><a class="" href="#ingredients">Ingredients</a></li><li><a class="" href="#how_to_make">How to make</a></li><li><a class="" href="#recipe">Get the recipe</a></li><li><a class=" watch-video" href="#recipe_video">Step-by-step video</a></li><li class="nav-heading">Frequently Asked Questions</li><li><a class="" href="#best_biscuits_to_use">Best biscuits to use?</a></li><li><a class="" href="#pairing_suggestions">Pairing suggestions</a></li><li><a class="" href="#make_ahead_of_time">Make ahead of time?</a></li><li><a class="" href="#nutrition_info">Nutrition information</a></li></ul></div>

Ingredients

Who knew that canned biscuits plus an eight ingredient gravy (including salt and pepper!!) could be so delicious?!

  • Canned biscuits. Feel free to make your own, but here at Show Me the Yummy: EASY recipes for yummy food, we like to keep things simple. And trust me. With a flavor bomb sauce, canned biscuits are juuuuust fine.
  • Breakfast sausage. Pork breakfast sausage makes for a super flavorful gravy. Feel free to use, mild, medium, hot, or any other flavor of pork sausage.
  • Butter. Adds richness and creaminess to the gravy.
  • Flour when combined with butter, creates a roux, which thickens the gravy.
  • Milk. Today, we’re using skim, and it creates a gravy that will plenty rich! Feel free to use whatever milk you have on hand.
  • Spices: black pepper, salt, rosemary, and thyme. Feel free to just use salt and pepper, but the rosemary and thyme really helps this gravy stand out.

How do you make sausage gravy from scratch?

Making sausage gravy from scratch may sound intimidating, but it’s actually incredibly easy. Use it on biscuits, fried breakfast potatoes, hashbrowns, and even toast. What would YOU use sausage gravy for?

  1. Bake biscuits according to package directions.
  2. Cook sausage in a large pan. Remove and set aside.
  3. Melt butter.
  4. Whisk in the flour and cook for a minute.
  5. Slowly whisk in the milk, then stir in pepper, rosemary, thyme, and salt.
  6. Bring the gravy to a simmer and simmer until desired thickness is reached.
  7. Stir in the sausage.
  8. Serve with warm biscuits!

biscuits and gravy above

holding a plate of biscuits and gravy

Best biscuits for biscuits and gravy

Keep this recipe semi-homemade by using store-bought biscuit dough, but make the sausage gravy from scratch. I suggest using your favorite brand of canned biscuits like Pillsbury, but you could also use frozen biscuits like Mary B’s Buttermilk Biscuits!

If you’d like to make this recipe completely from scratch, feel free to use your favorite homemade biscuit recipe like these homemade buttermilk biscuits.

What do you serve with biscuits and gravy?

  • Fresh fruit
  • Eggs – over easy or sunny side up are my favorite, but scrambled would also be delicious
  • Roasted breakfast potatoes, hash browns, or home fries

Can you make it ahead of time?

The biscuits are best made right when you’re ready to serve, BUT, they can still be delicious re-heated. Simply make the biscuits as directed, cool, then store in a sealed airtight container. To re-heat: cover each biscuit in foil, place onto a baking sheet, then bake for about 5 minutes (or until warmed through) in a 350 degree F oven.

The gravy keeps beautifully in the fridge. After you’d made the gravy, let it cool completely before placing it into a sealed airtight container. You can store gravy in the fridge for up to 3 days. To re-heat: place into a microwave safe bowl and heat until warm OR place into a sauté pan or sauce pan and heat over low heat, stirring regularly, until heated through. Feel free to thin with more milk, if desired.

runny egg on biscuits and gravy

– Jennifer

biscuits and gravy horizontal

Print

Easy Biscuits and Gravy

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This Easy Biscuits and Gravy recipe is a great, cozy recipe for breakfast or dinner! Pillsbury Grands! get smothered in the creamiest sausage gravy! 🙂
Course Breakfast
Cuisine American
Keyword biscuits and gravy, easy biscuits and gravy
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 8 biscuits
Calories 507kcal
Author Jennifer Debth

Equipment

  • Tupperware
  • Frying Pan – 12″
  • Whisk

Ingredients

  • 16.5 oz can Pillsbury Grands biscuits should contain 8 biscuits
  • 16 oz roll breakfast sausage we like "hot"
  • 1/4 cup unsalted butter
  • 1/4 cup all purpose flour
  • 3 cups milk we use skim
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon salt more or less to taste

Instructions

  • Bake biscuits according to package directions while you prepare the gravy.
  • Heat a large skillet (I use a straight edged sauté pan) over medium-high heat.
  • Add sausage and cook, breaking it up as you go, until pork is cooked through, about 5-10 minutes.
  • Transfer cooked sausage to a bowl, set aside.
  • To the same pan, add butter and melt.
  • Whisk the flour into melted butter and cook, whisking continuously, for about 1 minute.
  • Slowly whisk the milk into the pan.
  • Stir in pepper, rosemary, thyme, and salt.
  • Bring the gravy to a simmer while whisking regularly and simmer for 2-5 minutes, or until desired thickness is reached.
Stir in the sausage.
  • Taste and re-season if necessary.
  • Serve with biscuits!

Video

Nutrition

Serving: 1biscuit + 1/8 of the sauce | Calories: 507kcal | Carbohydrates: 36g | Protein: 16g | Fat: 34g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 1243mg | Potassium: 394mg | Fiber: 1g | Sugar: 7g | Vitamin A: 190IU | Vitamin C: 0.4mg | Calcium: 140mg | Iron: 2.9mg

This recipe was originally published Dec 16th 2015, updated March 18th, 2020 to provide new photos, video, and more detailed content.

The post Easy Biscuits and Gravy appeared first on Show Me the Yummy.

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