Biscuits and Sausage Gravy
This post may contain affiliate links. Please read our disclosure policy.
Restaurant-style Biscuits and Sausage Gravy goodness right at home! Starting with canned biscuit dough, this recipe is so simple and easy to make and is great for a brunch crowd or just a hungry family!
Curious about other easy breakfast ideas I might have? These three are a great place to get you started: Hashbrown and Sausage Breakfast Casserole, Sheet Pan Breakfast, and Apple Cinnamon French Toast.
The other day I was looking through my archives and couldn’t believe that I hadn’t posted a biscuits and gravy recipe! I could have sworn I had! My apologies for keeping this from you for far too long. This hearty, sausagey-goodness has been a longstanding tradition in my family to make for overnight guests. Whether we have one person visiting or 10, it’s sausage and biscuits in the morning. It’s gotten so I can’t tell what my kids are more excited for: our guests or the breakfast they get to devour in the morning!
Even if you’ve put off making biscuits and gravy from scratch in the past, now’s as great time as any to dive right in. Why? Well, because I take a fabulous shortcut and use canned biscuit dough! If you want to make your own biscuits, then I can help with that too (with my Knott’s Berry Farm Buttermilk Biscuits), but I know around this house the quicker I can get breakfast on the table, the better! There’s no shame in getting a little help in the biscuit department, especially since you’ll want to put all your effort into the delicious sausage gravy portion of this dynamic duo.
Here’s How You Make It
- Okay let’s talk about the easy part first: cooking the biscuits. You’ll do that according to package directions. They usually say something like, pop the dough out, put them on a baking sheet, and bake for 10-12 minutes. But be sure to read your package’s directions.
- While they are cooking, you can get to work on the gravy. First, you should drizzle a large skillet with a little bit of oil and then brown the sausage over medium-high heat for 5-8 minutes until it’s cooked all the way through. Then, move the sausage to a dish, cover it and keep it warm while you move on to the next step — making the gravy!
- Add butter to the same pan. Once it’s melted, add the flour and stir for 1 minute to make a roux. To that, add the milk and heavy cream, whisking as you pour.
- Stir in the garlic and onion powder, then add the sausage back into the pan and mix it all together, adding salt and pepper if desired. Serve over those warm biscuits!
How to Make Canned Biscuits Better
Want the convenience of canned biscuits but also want to elevate them a little? These ideas can help you take your biscuits from ho-hum to hello!
- Brush the tops with melted butter before putting into the oven to give the them a nice crunchier, golden top.
- Roll them into breadstick shapes before baking.
- Bake them in a Bundt pan with your favorite savory herbs and spices sprinkled in. Tear some out to dip into your sausage and gravy.
- Cut the biscuits in half when you get them out of the oven and place a slice of cheddar cheese on one (or both) sides.
Frequently Asked Questions
– One magical ingredient to put on top of easy biscuits and is a fried egg! Of course! What else could top off that delicious mound of gravy and sausage and biscuit but an egg?
– If you want to add a healthier element to your breakfast, try a fruit salad.
– Need more meat? How about a side of bacon?
– I consider Roasted Asparagus a breakfast vegetable and have been known to serve it on the side of my sausage and gravy.
– Another wholesome option is to drink a smoothie alongside this filling breakfast dish. (Or have it in a bowl with this refreshing Banana Nut Smoothie Bowl recipe.)
Expert Tips
- We love switching things up by using spicy ground Italian sausage for a hint of heat in the sausage gravy. You can also swap it out for ground turkey for a lighter option.
- Using canned biscuit dough is my easy, cheater version – feel free to make your own homemade biscuits if you’ve got the extra time! Nothing beats sausage gravy over homemade biscuits.
More Delicious Recipes
- Skillet Buttery Herb Chicken Thighs
- One Pan Creamy Garlic Herb Chicken and Potatoes
- Creamy Cashew Pesto
- Grilled Thai Mango Chicken
Did you make this Biscuits and Sausage Gravy recipe? YAY! Please rate the recipe below!
Biscuits and Sausage Gravy
Ingredients
- 1 can flaky biscuits, cooked according to package instructions
- 1 pound breakfast sausage/pork sausage
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups milk
- 1 cup heavy cream, or other milk, heavy cream will result in a richer, creamier gravy
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- salt and pepper , to taste
Instructions
- Cook biscuits according to package directions. While they are cooking, prepare the gravy.
- Drizzle a large skillet with a bit of oil and brown sausage over medium-high heat 5-8 minutes until completely cooked through. Transfer to a dish and cover to keep warm.
- Add butter to the pan. Once melted, stir in the flour for 1 minute.
- Gradually whisk in milk, then heavy cream.
- Stir in garlic powder and onion powder.
- Add sausage back to the pan, give it a good stir, and add salt and pepper to taste. Serve over warm biscuits.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Outstanding recipe. I love breakfast food, but I rarely get up early enough to eat breakfast. This recipe should work really well for breakfast meal prep, though.
You could also poach eggs in the gravy on low heat then scoop on to biscuits when done. A family Christmas Eve.breakfast.
I use Pioneer pepper country gravy mix , make the mix and add half a pound of pork sausage, and serve over BISCUITS
Thanks for sharing, Bruce!
I agree pre-made biscuits are wonderful. I’ve found the frozen biscuits in a bag are much better than the ones in a can. You have to allow for more cooking time, approximately 22-23 minutes, but they are worth it. I would never buy the can again.
Sorry, I forgot to mark the stars. This is a very good recipe.
I agree completely! So glad you enjoyed this recipe.