Hands down the best biscuits and sausage gravy

Hands Down The Best Biscuits And Sausage Gravy Recipe

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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.

★★★★★ 3 votes
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


1Set oven according to package directions for biscuits. Place 6 to 8 biscuits on a baking sheet and cook.
2Place 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.
3When 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.
4Add 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.
5Remove biscuits from oven cover with the yummy goodness and enjoy.

About Hands down the best biscuits and sausage gravy

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