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!

Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Arrange biscuits about 1 1/2 inches apart on a baking sheet.

  • Bake in the preheated oven until golden brown, 13 to 17 minutes. Slice cooked biscuits in half crosswise and keep warm.

  • 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.

  • 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.

  • Place biscuits with cut sides up on serving plates; top with sausage gravy.

Nutrition Facts

947 calories; protein 38.4g 77% DV; carbohydrates 66.1g 21% DV; fat 59.8g 92% DV; cholesterol 128.5mg 43% DV; sodium 3110.9mg 124% DV. Full Nutrition

Reviews (131)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/19/2013
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. Read More
(34)

Most helpful critical review

Rating: 3 stars
04/06/2014
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 another weekend adding only 1/2 cup milk after the evaporated milk which was just right. Also added the butter before adding the flour. As written however we found it too thin and milky tasting more like that from a restaurant trying to cut corners and stretch the sausage for more servings. Read More
(8)
177 Ratings
  • 5 star values: 128
  • 4 star values: 36
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 4
Rating: 5 stars
01/19/2013
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. Read More
(34)
Rating: 5 stars
06/10/2013
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 never tried making brown gravy before and was skeptical about trying. This recipe was PERFECT and I even forgot to add the tsp of butter. My family went nuts over it. Thank you for the great recipe addition! Read More
(23)
Rating: 5 stars
09/29/2013
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 maple sausage you could add a little syrup to the sausage to give it the maple flavor. Read More
(20)
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Rating: 5 stars
02/14/2013
Perfect! Loved these. Read More
(17)
Rating: 5 stars
07/29/2013
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 gravy which isn't the best). I made him try just a little bit and he ate so much because he thought it was delicious. I will definitely be using this recipe again. THANKS SO MUCH!:) Read More
(13)
Rating: 5 stars
12/12/2014
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 was savory, I did not add the maple syrup as was suggested because I do not like maple syrup, not even on pancakes, & 1/2 cup of half & half & 2 cups of milk. It was the perfect consistency & the tsp of butter added more richness to it. We loved it & my honey said it was a keeper...Ladynightmare Read More
(12)
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Rating: 5 stars
01/07/2016
I don't change a thing and I have made this MANY times. It is perfect! The evaporated milk and BUTTER make this a creamy, rich gravy as it should be. So simple.....I've used all types of sausage....prefer Bob Evan's tube sausage but in a pinch I have used precooked sausage patties and chopped them up finely. I have even made triple batches and put them in a plastic container for my husband to take to deer camp......they all RAVED about it. For those that feel this is too thin....be sure to let in simmer down to the consistency they like. No need to add additional flour. Thank you for the AWESOME recipe. It is the only recipe I will use.....why change perfection! Read More
(11)
Rating: 5 stars
05/13/2013
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 regular pork sausage just because that is what I had and it was wonderful! Wouldn't change a thing! I made drop biscuits instead of pillsbury biscuits. Very simple 'upgrade'. A must try! Read More
(10)
Rating: 1 stars
05/31/2018
We did not like this. It must be the evaporated milk and maple sausage. Traditional is the way to go and I'm back to my old favorite. Pork sausage, butter, flour, milk, salt and pepper is all you need. Read More
(9)
Rating: 3 stars
04/06/2014
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 another weekend adding only 1/2 cup milk after the evaporated milk which was just right. Also added the butter before adding the flour. As written however we found it too thin and milky tasting more like that from a restaurant trying to cut corners and stretch the sausage for more servings. Read More
(8)