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Sausage Biscuits and Gravy


"Often imitated, never duplicated. Just make sure that after you make this for breakfast, you have a window of opportunity to go back to bed, because you won't be able to do much after consuming this. Cast-iron skillet is preferred. I prefer the taste that the maple sausage lends to the dish, however you could easily substitute regular or sage sausage in lieu of the maple. Single ladies, sit back and wait for proposals of marriage!"
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30 m servings 947 cals
Original recipe yields 4 servings

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Arrange biscuits about 1 1/2 inches apart on a baking sheet.
  3. Bake in the preheated oven until golden brown, 13 to 17 minutes. Slice cooked biscuits in half crosswise and keep warm.
  4. While biscuits are baking, crumble sausage into a large skillet over medium heat; cook, breaking meat apart, until no longer pink inside, about 10 minutes. Sprinkle sausage and pan drippings with flour and cook and stir until sausage is coated, about 1 more minute. Reduce heat to medium-low.
  5. Pour evaporated milk into sausage mixture, followed by milk; stir until thoroughly combined. Bring to a simmer, stirring constantly, and cook until gravy is your desired thickness, 3 to 5 minutes. Season with salt and ground black pepper. Stir butter into gravy until melted. Stir in more flour if gravy isn't thick enough.
  6. Place biscuits with cut sides up on serving plates; top with sausage gravy.


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

Nutrition Facts

Per Serving: 947 calories; 59.8 g fat; 66.1 g carbohydrates; 38.4 g protein; 128 mg cholesterol; 3111 mg sodium. Full nutrition

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Read all reviews 50
  1. 61 Ratings

Most helpful positive review

Gravy is just right. Not too thick or thin. I added some sauted mushrooms and onions. Over the Pillsbury Grand Biscuits and my southern raised husband gave it a 2 thumbs up.

Most helpful critical review

Found that this calls for too much milk after the can of evaporated - too late to save it, so had to add quite a bit of flour to make it thicken, which changed the flavor. Tried it again on ano...

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Most positive
Least positive

Gravy is just right. Not too thick or thin. I added some sauted mushrooms and onions. Over the Pillsbury Grand Biscuits and my southern raised husband gave it a 2 thumbs up.

Perfect! Loved these.

FANTASTIC even good for a new cook. I had sausage, biscuits and gravy a long time ago while I was on the road. I always tried to find a place that made it like that again but never could. I have...

WOW!! This was really good stuff. Make sure you get MAPLE sausage for a terrific flavor. Good thing I wasn't alone or I would have eaten it all myself! Amazing!!! UPDATE: If you don't have m...

This was so amazing! I made it for my family yesterday and they all loved it. My little brother kept saying that he wasn't going to eat it because he HATES gravy (he's only eaten the canned grav...

A-MAZING!!!!!!!!! Absolutely hands down delicious!!!!!!! The gravy is smooth and creamy and the hint of butter is so comforting and just screams 'home'! I could eat it by the spoonful! I used re...

This is excellent. I tried it tonight for the first time & my husbands eyes rolled to heaven. I used what I had which was bisquick biscuits, oh so tender & delicious, A breakfast sausage that wa...

This recipe was great! My mom always made biscuits and gravy on Sunday when I was younger so it really reminds me of home. I’ve tried different biscuits and gravy recipes over the years and they...

best gravy recipe yet!! Followed it to a T! Perfect! Takes a while to get thick but worth the wait! I make my own homemade herb biscuits and it was an awesome combo