Hands Down The Best Biscuits And Sausage Gravy Recipe

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Hands down the best biscuits and sausage gravy

Susan Jenkins


I only get this guilty pleasure when we have company for breakfast. The recipe sounds backwards but the sausage will not come out hard and the gravy is creamier.

pinch tips: Perfect Bacon Every Time



4 to 6


5 Min


25 Min


1 lb
jimmy dean bold sausage
4 c
cold milk (2% can be used, taste better if whole milk is used)
2-3 Tbsp
all purpose flour
1 Tbsp
pepper (to taste but you want it peppery)
1 tsp
salt (to taste)
pillsbury frozen biscuits (the best biscuits ever)
2 Tbsp
canola oil

Directions Step-By-Step

Set oven according to package directions for biscuits. Place 6 to 8 biscuits on a baking sheet and cook.
Place oil in a large deep skillet on med to high heat. Add flour stir to mix evenly, you should have a thick rue. Add oil or flour to get a velvety texture. Add salt and pepper to taste, heavy on the pepper.
When Rue takes on a brown color almost to burn stages, add 1/2 of your milk. Keep stirring until you have a nice creamy gravy.
Add all the sausage in pulled pieces to the gravy mixture. Bring up to a good bubbly boil then reduce the heat to low/med and let cook for 15 minutes. Add milk as needed to keep consistancy creamy.
Remove biscuits from oven cover with the yummy goodness and enjoy.

About this Recipe

Course/Dish: Other Breakfast, Gravies
Hashtags: #and, #biscuit, #Backwards