Sausage Biscuits and Gravy

Sausage Biscuits and Gravy

24
chrisser27 0

"Often imitated, never duplicated. Just make sure that after you make this for breakfast, you have a window of opportunity to go back to bed, because you won't be able to do much after consuming this. Cast-iron skillet is preferred. I prefer the taste that the maple sausage lends to the dish, however you could easily substitute regular or sage sausage in lieu of the maple. Single ladies, sit back and wait for proposals of marriage!"

Ingredients

30 m servings 947 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 947 kcal
  • 47%
  • Fat:
  • 59.8 g
  • 92%
  • Carbs:
  • 66.1g
  • 21%
  • Protein:
  • 38.4 g
  • 77%
  • Cholesterol:
  • 128 mg
  • 43%
  • Sodium:
  • 3111 mg
  • 124%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Arrange biscuits about 1 1/2 inches apart on a baking sheet.
  3. Bake in the preheated oven until golden brown, 13 to 17 minutes. Slice cooked biscuits in half crosswise and keep warm.
  4. While biscuits are baking, crumble sausage into a large skillet over medium heat; cook, breaking meat apart, until no longer pink inside, about 10 minutes. Sprinkle sausage and pan drippings with flour and cook and stir until sausage is coated, about 1 more minute. Reduce heat to medium-low.
  5. Pour evaporated milk into sausage mixture, followed by milk; stir until thoroughly combined. Bring to a simmer, stirring constantly, and cook until gravy is your desired thickness, 3 to 5 minutes. Season with salt and ground black pepper. Stir butter into gravy until melted. Stir in more flour if gravy isn't thick enough.
  6. Place biscuits with cut sides up on serving plates; top with sausage gravy.

Reviews

24
  1. 28 Ratings

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Most helpful

Gravy is just right. Not too thick or thin. I added some sauted mushrooms and onions. Over the Pillsbury Grand Biscuits and my southern raised husband gave it a 2 thumbs up.

Most helpful critical

Found that this calls for too much milk after the can of evaporated - too late to save it, so had to add quite a bit of flour to make it thicken, which changed the flavor. Tried it again on ano...

Gravy is just right. Not too thick or thin. I added some sauted mushrooms and onions. Over the Pillsbury Grand Biscuits and my southern raised husband gave it a 2 thumbs up.

Perfect! Loved these.

FANTASTIC even good for a new cook. I had sausage, biscuits and gravy a long time ago while I was on the road. I always tried to find a place that made it like that again but never could. I have...

WOW!! This was really good stuff. Make sure you get MAPLE sausage for a terrific flavor. Good thing I wasn't alone or I would have eaten it all myself! Amazing!!! UPDATE: If you don't have m...

Love love this dish! I have made this for breakfast and when we are in the mood for breakfast for dinner. I agree that maple is the best choice but I have used sage and once I did spicy. I lik...

This is excellent. I tried it tonight for the first time & my husbands eyes rolled to heaven. I used what I had which was bisquick biscuits, oh so tender & delicious, A breakfast sausage that wa...

best gravy recipe yet!! Followed it to a T! Perfect! Takes a while to get thick but worth the wait! I make my own homemade herb biscuits and it was an awesome combo

Found that this calls for too much milk after the can of evaporated - too late to save it, so had to add quite a bit of flour to make it thicken, which changed the flavor. Tried it again on ano...

This recipe was perfect as is. Best I've ever had!!!