This is a perfectly rich, great-tasting breakfast option for that occasional Sunday morning when you don't care about calories!

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Recipe Summary

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

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Biscuits:
Gravy:

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.

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  • Whisk 2 cups flour, baking powder, sugar, and salt together in a bowl; cut shortening into flour mixture with a pastry cutter until mixture is crumbly. Mix in egg and milk until incorporated. Turn dough out onto a well-floured work surface and knead for 1 minute.

  • Roll dough out to a thickness of 3/4 to 1-inch thick, cut with a biscuit cutter, and place biscuits onto prepared baking sheet. Brush tops of biscuits with melted butter.

  • Bake in the preheated oven until biscuits are golden brown, 8 to 10 minutes.

  • Cook and stir sausage in a large skillet over medium heat until browned and crumbly, about 10 minutes. Drain excess grease. Stir 1/4 cup butter into sausage until butter has melted and mix in 1/4 cup flour until thoroughly combined. Pour evaporated milk and water into sausage mixture, bring gravy to a simmer, and reduce heat to low; simmer gravy until thickened, about 5 minutes. Season gravy with salt and black pepper to taste.

  • Serve biscuits with sausage gravy.

Nutrition Facts

431 calories; protein 12.9g 26% DV; carbohydrates 28.1g 9% DV; fat 29.7g 46% DV; cholesterol 72.1mg 24% DV; sodium 812.6mg 33% DV. Full Nutrition

Reviews (60)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/09/2015
I used another recipe for biscuits but I used this gravy recipe. This is the best gravy ever! Read More
(10)

Most helpful critical review

Rating: 3 stars
07/09/2017
I am not a big fan of canned milk... do not like the "processed" taste of it. I would use heavy cream or "Half & Half" or milk. As i do not like the clean-up i use store-bought refrigerated large biscuits like the brand name "Grands" (& it is a lot faster & store-bought refrigerated biscuits taste just as good as homemade & usually more flakey ) i will cut the biscuits in 1/2 butter & place a poached egg on each half on my biscuits & pour gravy over Cooking time will determine the thickness of the gravy... if you like thin simmer less time... if you like thick simmer more... I like a thick that will warm my belly & stick to my ribs for several hours.. Read More
(5)
80 Ratings
  • 5 star values: 60
  • 4 star values: 15
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/09/2015
I used another recipe for biscuits but I used this gravy recipe. This is the best gravy ever! Read More
(10)
Rating: 5 stars
06/26/2016
Used my own biscuit recipe but the sausage and gravy were outstanding! Our son told me prior to breakfast that he wasn't that wild about sausage/gravy but he went back for seconds on this! Read More
(8)
Rating: 5 stars
07/09/2017
Excellent... I was put off because several folks said they made the gravy, not the biscuits. They really missed out!! I hate rolling biscuits so I added about 1/8c or less milk then spoon-dropped the biscuits onto the prepared cookie sheet. I used wet hands to smooth them a bit then brushed with butter. OMG. Read More
(7)
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Rating: 5 stars
05/30/2016
I used store bought southern biscuits but I made this gravy per the recipe. It was absolutely delicious. My husband often questions my ability to make a good gravy but he loved this. I will be making this again and will keep the recipe in my recipe box. Read More
(5)
Rating: 3 stars
07/09/2017
I am not a big fan of canned milk... do not like the "processed" taste of it. I would use heavy cream or "Half & Half" or milk. As i do not like the clean-up i use store-bought refrigerated large biscuits like the brand name "Grands" (& it is a lot faster & store-bought refrigerated biscuits taste just as good as homemade & usually more flakey ) i will cut the biscuits in 1/2 butter & place a poached egg on each half on my biscuits & pour gravy over Cooking time will determine the thickness of the gravy... if you like thin simmer less time... if you like thick simmer more... I like a thick that will warm my belly & stick to my ribs for several hours.. Read More
(5)
Rating: 5 stars
07/07/2015
Best biscuits and gravy I have ever made. Followed the recipe exactly as written and we both loved it! I was going to try the other recipes I see on this site but I need look no further. Well done! Read More
(5)
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Rating: 5 stars
12/04/2015
super easy and yummy! Read More
(3)
Rating: 5 stars
11/27/2016
This alberta girl channeled her southern belle to make this recipe. Juat like eating in a restaurant. AND the biscuits are to die for.!!! Read More
(2)
Rating: 5 stars
02/19/2018
This recipe was excellent for both the sausage gravy and the biscuits. In the past I have made drop biscuits but decided to use this recipe this time. For me this recipe made 7 4-5 inch biscuits plus one mini biscuit made with the leftover dough. I may have brushed them with a little too much butter but it took about 20 minutes in the oven before they started to brown. Even so the toothpick test showed they were done. The sausage gravy was easy and fantastic. The only change I made was to use milk instead of water as other reviews suggested. I ran out of whole milk so about 1/2 of the water amount was almond milk and the rest was whole milk. I served this with eggs and a side of hash browns. While I made the eggs and hash browns the gravy had to sit a bit in the pan and then I rewarmed it when everything else was done. The gravy turned out wonderfully thick and the biscuits held up much better than the drop biscuits I have made in the past. I had leftovers of both and froze them for a future meal. We all loved this recipe and I will definitely be making it again. Read More
(2)