Skip to main content New this month
Get the Allrecipes magazine

Restaurant Style Sausage Gravy and Biscuits

Rated as 3.87 out of 5 Stars

"My own recipe for the tastiest and easiest comfort food breakfast."
Added to shopping list. Go to shopping list.

Ingredients

35 m servings 408 cals
Original recipe yields 8 servings

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place the sausage into a deep, heavy skillet over medium heat, and cook and stir until the sausage is browned and crumbly, about 15 minutes. Drain excess grease, and mix the sausage with the cream of mushroom soup and water. Bring to a boil, reduce heat to a simmer, and cook until the gravy has thickened, about 15 minutes.
  3. While gravy is simmering, pop open the can of biscuit dough, and gently separate biscuits. Place them onto a an ungreased baking sheet about 2 inches apart.
  4. Bake biscuits until golden brown, 13 to 17 minutes; split the biscuits in half, place onto serving plates, and ladle gravy over biscuits to serve.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 408 calories; 25.5 g fat; 31.4 g carbohydrates; 13 g protein; 33 mg cholesterol; 1683 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 11
  1. 15 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

I did not add the water called for in this recipe. I actually added about a half cup or so of evaporated milk I had leftover in my fridge from another recipe. I also added a good amount black pe...

Most helpful critical review

Definitely not any southern gravy I have ever had. We don't add mushroom soup to our gravy. You make great gravy with a roux of bacon or sausage grease, flour, salt and pepper and then add milk ...

Most helpful
Most positive
Least positive
Newest

I did not add the water called for in this recipe. I actually added about a half cup or so of evaporated milk I had leftover in my fridge from another recipe. I also added a good amount black pe...

Just for the record, I made no claim that this was "Southern-Style". That was added by allrecipes.com. My claim was tasty and easy.

Definitely not any southern gravy I have ever had. We don't add mushroom soup to our gravy. You make great gravy with a roux of bacon or sausage grease, flour, salt and pepper and then add milk ...

This is an easy way to learn....Use spicy sausage...no extra water is really needed, at the least, just add half the water. It ended up a little runny with the full 2 cups of water.Quick to make...

I AM southern and although I haven't used mushroom soup for sausage gravy, I fully intend to, I DO use it for a shortcut when making fried foods and rice or potatoes. Love it! For a change I u...

No thanks....I'll stick with a flour milk mixture :D

excellent!!!! no changes were made.

Try using about a half a cup of milk instead of the water...it'll be too runny with that much water, and the milk will make it taste a little better. Also, use hot breakfast sausage and add plen...

Not bad. We substituted milk instead of water and only had pre-cooked turkey sausage links on hand, but it was super easy and the kids loved it.