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5.0 from 3 votes

Sausage Gravy and Biscuits Recipe

Discover the ultimate comfort food with this Cracker Barrel copycat sausage gravy and biscuits recipe. Easy, hearty, and perfect for cold winter mornings!

Prep Time
25 mins
Cook Time
25 mins
Total Time
45 mins
Servings: 6
Calories: 655 kcal
Course: Breakfast
Cuisine: American

Ingredients

Biscuits
  • 2 cups flour
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 6 tablespoons unsalted butter cold
  • ¾ cup buttermilk
  • 2 tablespoons melted butter optional
Gravy
  • 1 pound breakfast sausage
  • 3 tablespoons flour
  • 4 cups milk
  • salt and pepper to taste heavier on the pepper

Instructions

    Cup of Yum
  1. Preheat your oven to 425 degrees F and line a cookie sheet with parchment paper.
  2. Combine your flour, baking powder, sugar, and salt in a large bowl.
  3. Use a grater to grate in the cold butter. Quickly work the butter into the flour until coarse crumbs form.
  4. Next, stir in the buttermilk until a loose dough forms.
  5. Flour your surface, place the dough on it, and gently work the dough together with your hands.
  6. Shape the dough into a rectangle about 1 ½ inch thick. Use a round biscuit cutter and cut out 4 biscuits.
  7. Rework the dough into a smaller 1 ½ inch thick rectangle and cut out 2 more biscuits.
  8. Place the biscuits on the prepared baking sheet.
  9. Optional: Melt 2 tablespoons of butter in the microwave. Brush the tops of the biscuits with melted butter.
  10. Bake in the oven for 12-15 minutes until golden brown.
  11. To make the gravy, brown and crumble your sausage in a large skillet over medium heat. Do not drain off any grease!
  12. Add the flour to the pan and stir it into the sausage. Next, pour in the milk and start stirring, letting the mixture come up to a bubble and thicken.
  13. Season with salt and pepper to taste, but put more emphasis on the pepper.
  14. Serve the gravy over the biscuits.

Notes

  • When it comes to biscuits, cold ingredients are your friend. Make sure your butter and buttermilk are straight from the fridge - this helps create those flaky, tender layers.
  • You can make a quick buttermilk substitute by mixing 2 teaspoons of lemon juice or white vinegar with enough regular milk to make ¾ of a cup. Let it sit for five minutes before using it.
  • Biscuit dough is delicate, so handle it with care. Mix the ingredients until they come together, and don't twist the biscuit cutter when cutting out the rounds. 
  • You don't have to make fresh biscuits. If you are in a hurry, use store-bought biscuits and just make the sausage gravy.
  • Some folks like their gravy thicker, while others prefer it thinner. If your gravy seems too thick, add a splash of milk or water to thin it out. If it's too thin, let it simmer for a few extra minutes to thicken up.
  • You can add extra seasoning if you like. A pinch of cayenne pepper, some dried thyme or sage, or even a dash of hot sauce can add an extra layer of flavor.
  • You'll need the fat from the sausage to create the gravy, so avoid using very lean sausage.
  • When it comes to biscuits, cold ingredients are your friend. Make sure your butter and buttermilk are straight from the fridge - this helps create those flaky, tender layers.
  • You can make a quick buttermilk substitute by mixing 2 teaspoons of lemon juice or white vinegar with enough regular milk to make ¾ of a cup. Let it sit for five minutes before using it.
  • Biscuit dough is delicate, so handle it with care. Mix the ingredients until they come together, and don't twist the biscuit cutter when cutting out the rounds. 
  • You don't have to make fresh biscuits. If you are in a hurry, use store-bought biscuits and just make the sausage gravy.
  • Some folks like their gravy thicker, while others prefer it thinner. If your gravy seems too thick, add a splash of milk or water to thin it out. If it's too thin, let it simmer for a few extra minutes to thicken up.
  • You can add extra seasoning if you like. A pinch of cayenne pepper, some dried thyme or sage, or even a dash of hot sauce can add an extra layer of flavor.
  • You'll need the fat from the sausage to create the gravy, so avoid using very lean sausage.

Nutrition Information

Calories 655kcal (33%) Carbohydrates 47g (16%) Protein 23g (46%) Fat 42g (65%) Saturated Fat 20g (100%) Polyunsaturated Fat 4g Monounsaturated Fat 14g Trans Fat 1g Cholesterol 117mg (39%) Sodium 996mg (42%) Potassium 727mg (21%) Fiber 1g (4%) Sugar 11g (22%) Vitamin A 836IU (17%) Vitamin C 1mg (1%) Calcium 340mg (34%) Iron 3mg (17%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 655

% Daily Value*

Calories 655kcal 33%
Carbohydrates 47g 16%
Protein 23g 46%
Fat 42g 65%
Saturated Fat 20g 100%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 14g 70%
Trans Fat 1g 50%
Cholesterol 117mg 39%
Sodium 996mg 42%
Potassium 727mg 15%
Fiber 1g 4%
Sugar 11g 22%
Vitamin A 836IU 17%
Vitamin C 1mg 1%
Calcium 340mg 34%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.