This is a wonderful sausage gravy and biscuit recipe my cousin serves for breakfast on special occasions.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C).

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  • To make the gravy: Crumble sausage in skillet and cook over medium-low heat. Add onion and cook until tender; drain. Stir in flour, a little at a time, for about 6 minutes or until bubbly and golden. Stir in milk, nutmeg, poultry seasoning, salt, Worcestershire sauce, hot pepper sauce and cook until thick.

  • To make biscuits: Dissolve yeast in warm water; let stand 5 minutes. Stir in buttermilk and set aside. In a large bowl, combine flour, sugar, baking powder, soda and salt. Cut in shortening with pastry blender until looks like coarse meal. Stir in yeast-buttermilk mix and mix well. Turn out onto lightly floured surface and knead gently 3 to 4 times. Roll out flat to 1/2 inch and cut with 2 1/2 inch biscuit cutter. Place on lightly greased baking sheet and cover. Let rise in warm place 1 1/2 hrs.

  • Bake in preheated oven for 8 to 10 minutes, until golden. Remove from oven and brush tops with melted butter.

Nutrition Facts

764.4 calories; protein 19.6g 39% DV; carbohydrates 74.9g 24% DV; fat 42.8g 66% DV; cholesterol 45mg 15% DV; sodium 1843.7mg 74% DV. Full Nutrition

Reviews (40)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/18/2003
this recipe is very tasty but the gravy needs to be doubled. It's too thick and it doesn't soak into the biscuits. I used 2 tbsp of flour and 2 cups of milk. I also eliminated the salt altogether. Read More
(16)

Most helpful critical review

Rating: 1 stars
11/26/2008
I agree with BABIDOLL02 in the first review. This is not gravy. Nor are these biscuits. I could not believe the long list of useless ingredients I was looking at. It actually got me so curious I just had to try it. I followed the recipe for both the biscuits and the gravy to the letter. Measured everything (which I rarely do anymore). I must say this turned out to be exactly like so concoction my mother would have made when I was a kid. What is the point of the poultry seasoning? What is poultry seasoning? And the nutmeg! Why am I putting "Nutmeg" in my sausage gravy? Let's not forget the biscuits or were they rolls? If you simply get rid of the yeast and butter your looking at buttermilk biscuits that take about five minutes prep time and 10 minutes in the oven. I don't want to wait 2 1/2 hours for my B&G in the morning! If you really want a decent gravy in the morning try "Bob Evans Sausage Gravy" on this site. It has great reviews and too simple to make. Read More
(53)
53 Ratings
  • 5 star values: 21
  • 4 star values: 17
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 8
Rating: 1 stars
11/26/2008
I agree with BABIDOLL02 in the first review. This is not gravy. Nor are these biscuits. I could not believe the long list of useless ingredients I was looking at. It actually got me so curious I just had to try it. I followed the recipe for both the biscuits and the gravy to the letter. Measured everything (which I rarely do anymore). I must say this turned out to be exactly like so concoction my mother would have made when I was a kid. What is the point of the poultry seasoning? What is poultry seasoning? And the nutmeg! Why am I putting "Nutmeg" in my sausage gravy? Let's not forget the biscuits or were they rolls? If you simply get rid of the yeast and butter your looking at buttermilk biscuits that take about five minutes prep time and 10 minutes in the oven. I don't want to wait 2 1/2 hours for my B&G in the morning! If you really want a decent gravy in the morning try "Bob Evans Sausage Gravy" on this site. It has great reviews and too simple to make. Read More
(53)
Rating: 3 stars
06/05/2006
I agree with the other reviewers that this does come out way too thick. Will keep my other recipe going although thank you for the post. Read More
(18)
Rating: 5 stars
09/18/2003
this recipe is very tasty but the gravy needs to be doubled. It's too thick and it doesn't soak into the biscuits. I used 2 tbsp of flour and 2 cups of milk. I also eliminated the salt altogether. Read More
(16)
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Rating: 5 stars
12/15/2003
very good but as a previous reviewer said please double the amount of milk and as for the flour I used 3 tablespoons.Awesome!! tastes like the stuff I order at restaurants!! even better Read More
(13)
Rating: 3 stars
01/11/2005
As others said this is a great recipe just like the restaurants however there is just not enough gravy and it comes out too thick. I doubled it and added more milk-add enough so that you get the consistancy you personally like. It was just too thick for me. Make sure you cook the flour well to get rid of the pasty taste before you add the milk. Read More
(8)
Rating: 4 stars
01/10/2006
The chicken seasoning hot sauce and Worcestershire really gave it a great flavor! One of the reviewers was crazy for wondering why they should put it in I think it's the best I've made in quite some time! I didn't add the nutmeg and added only a teaspoon or so of chopped onions from the spice rack and adjusted the milk/flour ratio just slightly to suit our preference. Thanks for the twist. Read More
(8)
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Rating: 5 stars
08/13/2011
I love this recipe...actually my mother used to make it all the time and has since passed away. I'm so grateful that I found it here. I realize that it does come out a bit thick but I add milk as needed to make it come out just right. The "unusual" spices give it a nice twist on something that normally is a bit on the bland side. UPDATE....8/12/2011 although I have for the most part memorized this recipe(Thanks again for submitting Debbie!!) I just can't help but comment on some of the really nasty comments left here. There are plenty of pre-mixed packages of garbage that you simply add water to or if feeling a little daring substitute milk. This recipe can take many different directions that's the beauty of it and for people who are not family with poultry seasoning maybe they should become a little more educated in the kitchen before writing such a nasty review. Read More
(7)
Rating: 5 stars
10/25/2010
This recipe is the only reason my girlfriend stays with me. The combination of spices leaves you glowing after eating it. Everyone complains about the recipe not calling for enough milk sure it needs more milk but it doesn't justify giving one star. Just add more milk until its the consistency you like. Gloria keep up the good work! Read More
(6)
Rating: 5 stars
10/22/2009
I have been making this recipe for years and it's the best but yes you do have to tweak it. I use a pound and a half of sausage (use what you like my family likes maple). Increase the onion to you taste at least a quarter cup. Increase the flour; I use 4 1/2 tbsp and then use 4 1/2 cups milk. But always use the same ratio of flour to milk. I use 1 1/2 tsp poultry seasoning since I increased the liquid. Nutmeg is optional. I used Pillsbury frozen buttermilk biscuits. This is a great recipe. I have been using this for 10 years. Read More
(6)