Easy Biscuits and Gravy
User Reviews
5
Easy Biscuits and Gravy
Description
Easy Biscuits and Gravy starts with baking canned or homemade biscuits according to package instructions. Meanwhile, breakfast sausage is browned in a pan without draining the fat, which is used to create the gravy. Flour is stirred into the cooked sausage to form a roux-like coating. Milk is added gradually to achieve the preferred gravy thickness, from runny to thickened, with adjustments made by adding more milk or flour.
The resulting gravy is seasoned simply with salt and black pepper. When poured over warm biscuits, it yields a rich, creamy texture contrasting with the flaky bread. The sausage gives a savory, slightly peppery flavor, complementing the buttery biscuit base.
Leftover biscuits can be stored at room temperature for a few days or frozen up to three months. Gravy leftovers keep refrigerated for several days or freeze for extended storage. Reheating should be done gently on low heat, stirring frequently and thinning with milk if needed to maintain smoothness.
Ingredients
- 1 (16.3-ounce) can buttermilk biscuits or Easy Homemade Biscuits
- 1 (16-ounce) breakfast sausage Jimmy Dean brand, roll
- ½-1 cup all-purpose flour
- 1-2 cups milk
- salt to taste
- black pepper to taste
Instructions
- Bake biscuits according to package directions.
- Meanwhile, in a saucepan over medium-high heat, cook sausage, chopping into small pieces until browned and cooked through. Do not drain excess fat from the sausage—it helps bring the flour and milk together.
- Once the sausage is cooked, stir in flour ½ cup at a time until the sausage has a nice coating.
- Slowly add milk until you have reached your desired consistency. If you prefer a more runny gravy, add more milk. If you like the gravy to be thicker, add less milk. If you find you have added too much milk, add some flour to thicken it up.
- Add salt and pepper. Serve gravy immediately over warm biscuits.
Notes
- Baked biscuits can be stored at room temperature in an airtight container for 2-3 days or frozen for up to 3 months.
- Store leftover gravy separately in the refrigerator for 3-4 days or freeze for 2-3 months.
- Reheat gravy slowly over low heat, stirring frequently, and whisk in milk as needed to restore a smooth texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 139 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 139kcal | 7% |
| Carbohydrates | 26g | 9% |
| Protein | 5g | 10% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.3g | 2% |
| Cholesterol | 5mg | 2% |
| Sodium | 19mg | 1% |
| Potassium | 95mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 66IU | 1% |
| Vitamin C | 0.002mg | 0% |
| Calcium | 55mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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