Nothing says comfort food like Sausage Biscuits and G
For the sausage, I usually use Italian sausage, but you can use whatever kind you prefer. I buy mild, though you can use spicy sausage or breakfast sausage for a different flavor. Italian sausage makes the gravy yellow while breakfast sausage keeps it traditional white gravy.
I don’t even care for sausage much, so just take the chunks of sausage off mine. But you have to have it to get the right flavor. The gravy is made in the drippings from the sausage, so you want to make sure it’s in the pan at the time.
Usually, I use refrigerated biscuits but have occasionally made drop biscuits with
One of the biggest hints my cousin gave me was the key to the gravy. If it gets too thick, add just a bit of milk in until it’s the consistency you like. Alternatively, if it’s too thin, slowly whisk in more of the Bisquick to thicken the gravy.
Step by Step
Bake the biscuits according to the package.
Brown the sausage in a medium saute pan while the biscuits bake.
Remove the sausage from the pan but do not drain the pan. Add the butter until it melts, followed by the milk. Cook for about 1-2 minutes to warm the milk.
Sprinkle the pepper and stir it into the gravy.
Add the sausage back into the pan so it can heat with the gravy.
Serve the gravy over the biscuits and enjoy!
Originally Published On: January 11, 2016
Last Updated On: December 23, 2019
Sausage Biscuits and Gravy
- 1 pkg biscuits
- 1 pkg sausage (italian or breakfast)
- 1 tbsp butter
- 1 1/2 cups milk
- 1/3 cup bisquick
- 1 tbsp pepper
- Prepare biscuits according to package
- Cook sausage until brown, do not drain
- Remove sausage from pan and set aside
- Add butter until it melts
- Add milk and cook for 1-2 minutes
- Slowly add bisquick into gravy, stirring constantly to eliminate lumps
- Add pepper to season
- Return sausage to pan and cook for a couple minutes to warm together
- Serve gravy over biscuits
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