I've used many different sausage gravy recipes, and they all seem to aim for (and generally hit) that creamy, salty, slightly spicy mixture of goodness that makes this meal so fulfilling. The last one I tried, however, was more or less based on Ree Drummond's over at The Pioneer Woman, where I find a lot of the basics behind recipes I make. I adjust the amounts of various ingredients to make it the way I want it to be, but Ree generally nails these types of meals, and sausage gravy is no exception.
Seriously, it doesn't get much easier - sausage, milk, flour, a few seasonings, and a can of Grands. If this wasn't so unhealthy, I'd make it all the time! When I took these photos, we had just had nine inches of snow dumped on our heads, which here in the Pacific Northwest qualifies as Snowpacolypse (or so social media tells me). Needless to say, the roads, trains, buses, and many businesses were shut down completely. I broke Chels's Volvo out of the snow and ice, warmed it up, and made the quick one mile trek up the road to our local supermarket, and grabbed some sausage. That wasn't overly perilous, and it was worth it. Biscuits and gravy are the right meal for a snowy, stay-in morning.
Easy Biscuits and Gravy
Don't eat it every morning, but for those days when you need a little brunch comfort food in a short amount of time, this recipe for easy biscuits and gravy is what you want!
Ingredients
- 12 oz breakfast sausage
- 1 can (8 biscuits) Grands biscuits
- 2 cups whole milk
- 5 tablespoon flour
- ½ teaspoon seasoned salt
- freshly ground black pepper, to taste
Instructions
- Prepare biscuits as directed on container.
- Brown sausage in skillet.
- Add flour one tablespoon at a time, mixing in with sausage.
- When sausage is well-coated in flour and slightly browned, add milk one cup at a time, whisking lightly with a large whisk.
- Add seasoned salt and pepper.
- Cook gravy over medium heat until thick, stirring frequently, adding additional milk if necessary.
- Split biscuits in half, and spoon gravy over hot biscuits. Serve immediately, seasoned with additional table salt and pepper to taste.
Joel A. says
Quick, easy, and mouthwatering meal that's what I'm looking for. Pinning!
Joshua Rief says
Glad you like it! It is one of our favorites. :)
Karn says
This sh*t bussin.
I used vegetarian chorizo and did 4 and a half tbsp of flower and it turned out very yummy :)
Joshua Rief says
Sounds delicious! Never heard of vegetarian chorizo - where did you find that?
Megan says
Could you use 1% Milk? It's all I have in my fridge currently. I was thinking if too runny add more flour or maybe some butter?
Joshua Rief says
Hi, Megan - I think you could. I would be careful about adding the butter after you’ve added the milk, as it may just pool on top. But if you want to up the flour and butter before adding the milk, that could work well. Otherwise, you may just need to cook the gravy a little longer, to let it cook down and thicken.
Brooke says
@Joshua Rief, your supposed to add butter?
Brooke says
@Joshua Rief, lol never mind just read the whole thread. Oops 😬
Lois says
This sounds so easy and my husband especially will love it. I will get the “fixens” at the grocery tomorrow and try it out! Thanks
Joshua Rief says
Thanks, Lois! Hope it worked out great!
Misty says
Made this dish but with a twist I used spicy sausage instead of breakfast sausage and I turned it into biscuits and gravy for dinner and I used spicy Italian sausage crumbled it up follow the directions on making the gravy with the sausage and it came out perfect quick and easy gravy recipe what do use it again
Joshua Rief says
That sounds fantastic, Misty!