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Restaurant Style Sausage Gravy and Biscuits

Restaurant Style Sausage Gravy and Biscuits

  • Prep

    5 m
  • Cook

    30 m
  • Ready In

    35 m
Q

Q

My own recipe for the tastiest and easiest comfort food breakfast.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 408 kcal
  • 20%
  • Fat:
  • 25.5 g
  • 39%
  • Carbs:
  • 31.4g
  • 10%
  • Protein:
  • 13 g
  • 26%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 1683 mg
  • 67%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place the sausage into a deep, heavy skillet over medium heat, and cook and stir until the sausage is browned and crumbly, about 15 minutes. Drain excess grease, and mix the sausage with the cream of mushroom soup and water. Bring to a boil, reduce heat to a simmer, and cook until the gravy has thickened, about 15 minutes.
  3. While gravy is simmering, pop open the can of biscuit dough, and gently separate biscuits. Place them onto a an ungreased baking sheet about 2 inches apart.
  4. Bake biscuits until golden brown, 13 to 17 minutes; split the biscuits in half, place onto serving plates, and ladle gravy over biscuits to serve.
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Reviews

Q
18

Q

8/17/2011

Just for the record, I made no claim that this was "Southern-Style". That was added by allrecipes.com. My claim was tasty and easy.

Denice
10

Denice

8/15/2011

Definitely not any southern gravy I have ever had. We don't add mushroom soup to our gravy. You make great gravy with a roux of bacon or sausage grease, flour, salt and pepper and then add milk and water to make a really good gravy. This was ok but definitely not what I call good southern gravy.

Cindy Capps Lepp
7

Cindy Capps Lepp

8/31/2011

This is an easy way to learn....Use spicy sausage...no extra water is really needed, at the least, just add half the water. It ended up a little runny with the full 2 cups of water.Quick to make! Thanks!

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