Gloria's Sausage Gravy with Biscuits

Gloria's Sausage Gravy with Biscuits

Debbie 0

"This is a wonderful sausage gravy and biscuit recipe my cousin serves for breakfast on special occasions."

Ingredients 2 h 25 m {{adjustedServings}} servings 764 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 764 kcal
  • 38%
  • Fat:
  • 42.8 g
  • 66%
  • Carbs:
  • 74.9g
  • 24%
  • Protein:
  • 19.6 g
  • 39%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 1844 mg
  • 74%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. To make the gravy: Crumble sausage in skillet and cook over medium-low heat. Add onion and cook until tender; drain. Stir in flour, a little at a time, for about 6 minutes or until bubbly and golden. Stir in milk, nutmeg, poultry seasoning, salt, Worcestershire sauce, hot pepper sauce and cook until thick.
  3. To make biscuits: Dissolve yeast in warm water; let stand 5 minutes. Stir in buttermilk and set aside. In a large bowl, combine flour, sugar, baking powder, soda and salt. Cut in shortening with pastry blender until looks like coarse meal. Stir in yeast-buttermilk mix and mix well. Turn out onto lightly floured surface and knead gently 3 to 4 times. Roll out flat to 1/2 inch and cut with 2 1/2 inch biscuit cutter. Place on lightly greased baking sheet and cover. Let rise in warm place 1 1/2 hrs.
  4. Bake in preheated oven for 8 to 10 minutes, until golden. Remove from oven and brush tops with melted butter.
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Reviews 36

  1. 48 Ratings


I agree with BABIDOLL02 in the first review. This is not gravy. Nor are these biscuits. I could not believe the long list of useless ingredients I was looking at. It actually got me so curious I just had to try it. I followed the recipe for both the biscuits and the gravy to the letter. Measured everything (which I rarely do anymore). I must say this turned out to be exactly like so concoction my mother would have made when I was a kid. What is the point of the poultry seasoning? What is poultry seasoning? And the nutmeg! Why am I putting "Nutmeg" in my sausage gravy? Let's not forget the biscuits, or were they rolls? If you simply get rid of the yeast and butter your looking at buttermilk biscuits that take about five minutes prep time and 10 minutes in the oven. I don't want to wait 2 1/2 hours for my B&G in the morning! If you really want a decent gravy in the morning try "Bob Evans Sausage Gravy" on this site. It has great reviews and too simple to make.


I agree with the other reviewers that this does come out way too thick. Will keep my other recipe going, although thank you for the post.


this recipe is very tasty but the gravy needs to be doubled. It's too thick and it doesn't soak into the biscuits. I used 2 tbsp of flour and 2 cups of milk. I also eliminated the salt altogether.