This biscuits and gravy recipe uses jumbo buttermilk biscuits and pork sausage crumbles for a hearty, family-favorite breakfast that’s ready in just 15 minutes.
Make quick and easy biscuits and gravy with this shortcut recipe. This hearty, old-fashioned breakfast is perfect for beginners and pros alike!
How to Make Biscuits and Gravy
You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:
Biscuits and Gravy Ingredients
These are the five ingredients you'll need to make this top-rated biscuits and gravy recipe:
· Biscuits: This easy recipe calls for refrigerated biscuits. You could also try Basic Biscuits, if you want to go the homemade route.· Sausage: You’ll need a package of pork sausage.· Flour: All-purpose flour acts as a thickening agent.· Milk: Milk adds richness and works with the flour to create the perfect texture.· Seasonings: The gravy is simply seasoned with salt and pepper.
How to Make Gravy for Biscuits and Gravy?
Here's a brief overview of what you can expect when you make homemade biscuits and gravy:
1. Prepare the biscuits.2. Cook the sausage.3. Add the flour, then stir in the milk and bring to a boil.4. Reduce to a simmer and continue cooking for two minutes.5. Season to taste.
How to Serve Biscuits and Gravy
Split the cooled biscuits in half, then ladle the gravy over the open biscuit halves. This stick-to-your-bones dish pairs perfectly with breakfast favorites, such as bacon and eggs. It is quite filling, though, so you might want to consider serving it with something light (like fresh fruit).
Cookdap Community Tips and Praise
"This gravy was perfect and so delicious," according to one Cookdap community member. "I just found my go-to recipe for sausage and gravy."
"Been using this recipe for YEARS now," says another community member. "It was one of the first things I felt confident making, knowing for sure it would be great every time. So simple and beginner friendly. Ultimate comfort food."
“This recipe is so quick, easy, and AMAZING,” raves Lacey Bauman. “It’s definitely easy on your wallet too!!! Highly recommend!”
Ingredients
- 1 (16 ounce) can refrigerated jumbo buttermilk biscuits
- 1 (9.6 ounce) package Jimmy Dean® Original Hearty Pork Sausage Crumbles
- ¼ cup flour
- 2 ½ cups milk
- salt and freshly ground black pepper to taste
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Arrange biscuits 1 to 2 inches apart on an ungreased cookie sheet. Bake in the preheated oven until golden brown, about 13 to 15 minutes.
Step 2
Meanwhile, cook sausage in a large skillet over medium heat until thoroughly heated, stirring frequently, about 5 to 6 minutes.
Step 3
Stir in flour until well combined. Gradually add milk, stirring continuously, until the gravy thickens and comes to a boil. Reduce heat to medium-low; simmer and stir for 2 more minutes. Season to taste with salt and pepper.
Step 4
Split biscuits in half. Place 2 halves on each of 8 plates; top with about 1/3 cup gravy.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 333 | |
% Daily Value * | |
Total Fat19g | 24% |
Saturated Fat6g | 31% |
Cholesterol25mg | 8% |
Sodium718mg | 31% |
Total Carbohydrate31g | 11% |
Dietary Fiber1g | 2% |
Total Sugars8g | |
Protein10g | |
Vitamin C0mg | 1% |
Calcium118mg | 9% |
Iron2mg | 9% |
Potassium209mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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- by: Sarah Jo
- 14 years ago
I didn’t have Jimmy Dean crumbles but I did have a roll of the ground sausage I used. I couponed a couple days ago and had a few canisters of whomp biscuits so this was perfect for that. I did add a little red pepper flake. Whole skillet? Gone. Great winter snowy morning breakfast. NOTE: For most white gravy mixes, I use equal amounts butter and flour and make a roux in the skillet before I wisk in the milk. It makes for a better gravy.
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- by: Wilemon
- 14 years ago
We had this last night for dinner; real comfort food for a cold night. The only thing I do different is remove the sausage when done and set aside, add 1/4 cup butter to the pan, make the gravy, add back the sausage and often add a fried egg on top, or fry some crushed hashbrowns until crispy to top off the dish.
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- by: Mamahouston
- 14 years ago
Ever since I started using this recipe years ago, I can’t eat anyone else’s biscuits and gravy (neither can my kids!) Be prepared to increase the quantity if you have extra people, many will want seconds! Also, stick with Jimmy Dean, (I use the raw ground kind in a tube, HOT is great!) whenever I try a different sausage, I always regret it! I also like to add a couple Tablespoons of butter before the flour. If you’re like me and only have skim milk in the fridge, you can add a can of FF evaporated milk to make it creamier! I sometimes make huge batches for big camping parties, Just make at home, freeze in gallon ziplocs and reheat at the campsite (take a big bag of pre-baked bisuits). Good over scrambled eggs too! Tabasco or Cayenne is a nice condiment for me! Try these, you’ll find out that it’s easy to make gravy!
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- by: Yummy Mummy
- 14 years ago
This is a great basic Sausage and Gravy! My husband grew up eating this stuff and introduced it to me about 10 years ago. It is a family staple now. A note on the gravy: DO NOT DRAIN THE SAUSAGE. You need the grease inorder to bring the gravy together, adding butter will drastically change the flavor. We use red pepper flakes and toss it in as the sausage is cooking. You can also use the “hot” flavored sausage to get an extra layer of flavor. Make sure that you completly stir in the flour and alow it to cook with the sausage and grease for a minute or two before addin the milk, this will take out any “pastey taste”. Add the milk slowly, I have used skim, 1%, all the way to cream, usually whatever I have on hand. I have found that the less fat your milk has, the less milk you will need to create the gravy! Great on biscuts, toast, cornbread, mashed potatoes, and more…yummmm 🙂
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- by: Morgan
- 14 years ago
I used this as a basis for the gravy.. I had buttermilk to use up, so I made biscuits from scratch and I also had 2 large country sausage links already cooked up in the fridge. I diced them up and heat them in the pan, sprinkled them evenly with flour (no measuring) and then added milk until it was the consistency I wanted. Seasoned with salt and pepper to my liking, and there you go.. super quick, delicious meal!
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- by: Experimentingteen
- 14 years ago
Made this recipe for our ThanksGiving Breakfast! Really simple and quick and by the time I was done, everyone was awake and hungry. I’m just an adolescent sooo yea(: Earned me some points for the day. I had exams the next week, so with another package of sausage crumbles I fixed it up again for my first exam day. Extremely filling, and rendered me capable of concentrating throughout the day. Best breakfast I’ve had for any school year and a pleasant change. Family loved it!
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- by: Pink
- 14 years ago
Cheater’s recipe! LOL…the instructions for the gravy were good, and I suppose if you are pressed for time, refrigerated canned biscuits are okay….but homemade are so much better, especially since there are recipes for the biscuits that can be mixed the night before and cooked in the morning.
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- by: Laura Bassler
- 14 years ago
Wow. This was my first time ever making biscuits and gravy and it came out awesome, which doesn’t happen too often when I try a new recipe. I’m 4 months pregnant and have been really craving this so I found some nitrate free Jimmy Dean ground sausage (in the roll) and used Grands frozen buttermilk biscuits. The only downside was that because I used a whole roll of sausage I had to double the recipe and it made tons – guess I’ll be freezing some as my husband won’t eat it. Also, it of course took me longer – about 45 mins to make. I used others suggestions and did not drain the sausage but I did add a pat of butter before the flour. Also, I added the flour slowly and cooked for a bit before the milk, then did the same with that. Great consistency, no lumps! This is just as good if not better than the local diner’s and no nitrates!
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- by: Cookdap Member
- 13 years ago
Perfecet! Easy! Delish! Comfort food! I had a roll of Jimmy Dean sausage that I used. I did not drain (really not greasey) put the flour in after sausage was cooked and stired until all the white was gone then just poured in the milk and stirred. I put my temp on med high heat the whole time and did not stir the whole time. That makes this recipe really fast and really easy. will for sure make over and over
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- by: Memphis Dad
- 13 years ago
My grandmother taught me to make sausage gravy and I usually just wing it with no recipe, adjusting the proportions of ingredients until it is right. But I needed to make about 5 cups for an office function so I needed some certainty on the yield so I used this recipe and doubled it. Used one pound of sausage in a tube and crumbled it as I browned it.
It came out really well. I had to add a few TBS of butter and oil as I mixed in the flour to get the right roux consistency, otherwise it would have clumped up too much. Came out very nice though.
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- by: Bobbie Clay Byrd
- 13 years ago
I love and will only use Jimmy Dean Sausage. Just found this recipe, but have been making my Sausage Gravy this exact way for many years. I use the original roll sausage and after it is browned there is just the right amount of fat in the skillet, you don’t have to drain, just stir in flour and go from there. I make this for my kids everytime they come home for a visit. Sausage Gravy, Biscuits & Scrambled Eggs: great for breakfast or supper.
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- by: Lindsay
- 13 years ago
Great recipe! I just make three small changes. First, I use turkey sausage instead of pork. Because he turkey does not produce as many dippings, I add about two tablespoons of butter before making the roux. I also use buttermilk instead of regular milk because it really enhances the flavor of the gravy. And, contrary to popular belief, it doesn’t have to be fattening. I will also agree with the addition of red pepper flakes if you are looking for a bit of a kick in your gravy.
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- by: Jennifer Poncin
- 12 years ago
This was super easy. I made it with plain store-brand sausage, and drained it. I also made homemade biscuits; I got the recipe off a package of Kroger self-rising flour and those were easy too: 2 c. flour, 1/2 c. veg. oil, and 3/4 c. buttermilk, mixed together and dropped by tablespoons on a cookie sheet, bake at 450F for 10 minutes. I’m more of a health-food person, but my husband loved this b-fast. Thank you!
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- by: Mrsmaxson
- 12 years ago
In a way, I didn’t really make this recipe because I couldn’t find the crumbles at my local store, so I used Jimmy Dean breakfast sausage and cooked it myself. I have to say, though, that the recipe is so easy to follow, so easy to make perfectly, that I am giving it five stars. I’m not good at gravy, but this came out so smooth and creamy. Loved it! It reheats well in the microwave, too.
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- by: Molokailiving
- 12 years ago
Cooked this for my family this morning and they absolutely loved it…I had not seen this recipe here but had seen it used in a military cook-off MANY years ago…using Jimmy Deans sausage. I added some sliced mushrooms to the gravy, fried eggs atop of the biscuit before the gravy. Couldn’t believe it…we ate the whole thing!
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- by: I Love Baking!
- 12 years ago
This was so easy to make! Just a few ingredients and a delcious gravy! I made, “Teena’s overnight buttermilk biscuits” from this site to go with the gravy! Yummy! I had a roll of sausage and just used 1/4 of it cooked. While cooking the sausage in a pan, I also had a small saucepan with the milk and flour on low heat cooking and thickened. Once the sausage was done, I dumped it into the thickened milk and added salt and pepper. Will be making again! Thanks!
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- by: Wild Eva
- 12 years ago
wonderful recipe-I didn’t have sausage crumbles but did have a pkg of Jimmy Dean sausage which I browned up while bisdcuits were baking. While it didn’t seem like there was a lot of fat/grease in the pan, it worked perfectly with the amount of flour and milk mentioned above. Delicious!
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- by: William E. Kusnerik
- 12 years ago
Great basic recipe. Much better if you make the biscuits from scratch, but this is pretty good. The only change I would make is to include some fried hash browns on top of the biscuit halves, then cover it all with the gravy. My grandmother always made biscuits & gravy this way. She called it a Haystack.
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- by: Jollyjane
- 12 years ago
This is exactly how I make mine and it is the best sausage gravy! I like Tennessee Pride sausage. No butter is needed as long as you don’t drain your sausage and the grease helps to season your gravy. Make sure to cook the flour for about a minute before adding the milk. This a great “stick to your ribs” winter breakfast. I also make it for dinner.
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- by: 4Bs
- 11 years ago
EASY, FAST, and DELICIOUS! Just like grandma used to make! We used the whole wheat biscuits, turkey sausage and lowered the amount of milk a bit as we used fat free, lactose free milk. I only suggest you double the recipe as two adults and two toddlers ate all of this and were still asking for more!
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- by: RIGIRL
- 11 years ago
I made this for an office breakfast and it got rave reviews. I added a couple good shakes of crushed red pepper flakes and it was fantastic! Made it again for the family the following Sunday. It takes just a few minutes that it makes going out to breakfast a thing of the past! Yummm!
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