Real Recipes From Real Home Cooks ®

buscuits & gravy buffet

Recipe by
Vanc. (born in Savannah, Ga), WA

Sausage Lovers, Biscuits & gravy who doesn't enjoy?? These are made with Bisquick Dough, rolled out then Layered with Cooked Sausage, Rolled up, & Baked with Gravy scooped over the Top. I have to admit, I found a similar recipe in my E-mail box, from Betty crocker. I gave this a try. Then revised to My Liking. Its so good I made these for Buffet Breakfast @ church. Made 3 Batches, Should have made more. Went over Like gang-busters, they were licking the Gravy pot for more. Photo is Example only, compliments of Betty Crocker. You'll bake the Biscuits Then Cook Gravy on stovetop. delicious

yield serving(s)
prep time 20 Min
cook time 20 Min
method Bake

Ingredients For buscuits & gravy buffet

  • 1 lb
    ground pork sausage ( more is optional)
  • 2 C
    original bisquick mix ( by betty crocker)
  • 2/3 C
  • salt & pepper to taste
  • 1 lb
    ground pork sausage, cooked and crumbled
  • 4 -5 TBS
    flour, all purpose
  • 3 C

How To Make buscuits & gravy buffet

  • 1
    Pre-Heat Oven to 350-375 Grease or Spray 9 X 13 pan In Skillet Cook & Crumble the Sausage over Med heat. Stirring Constantly, When No Longer Pink, DRAIN, Save your Drippings. **NOTE: **Reserve & save 1/2 the Sausage for the Gravy.**
  • 2
    ** Biscuits: in large Bowl add Buisquick,& Milk, til dough forms ball. Sprinkle a little bisquick onto board, Knead dough about 10 times. Now, ROLL out your Dough into a 15X 9 Rectangle. Layer Crumbled Sausage down the center of the Dough. Roll up Tightly from the LONG SIDE. (example, as for cinnamon roll) Pinch the seams to seal them. Cut roll into 12 slices. . . ( Nicely taking shape) Place Cut side Down in greased baking pan.
  • 3
    Bake 20-25 min @ 350-375, til golden brown as biscuits cook.
  • 4
    ** GRAVY: Mean while as the Biscuits are baking. Return skillet to stove top, with the saved sausage drippings over medium heat. Add your Flour, Beat with whisk, so there is no flour showing. (as if making a rue) Add Cold Milk Slowly, beat with wisk til thickens, about 5-8 min. Now add the Reserved Sausage, Stir well. **Tip: If too thick add a bit more Milk. Til gravy is the Consistency you like. (Not too Thin, But not too thick)
  • 5
    Remove baked Sausage Biscuits from the Oven to Platter, Scoop Hot gravy over Biscuits, Season with Salt and Pepper to your taste. **Tip:(I like Pepper in my gravy, AKA Pepper Gravy, So I choose to add more Pepper. ) NOTE: This is Not Exactly as betty Crocker makes, With My additions, to the gravy. I use Much More Gravy then Betty Crocker has in her Photo, over My Biscuits. The Photos are only an Example of serving, with courtesy from Betty Crocker Images. ~ENJOY~