Biscuits and Gravy
If you've got ground breakfast sausage and bacon grease, you're most of the way to this pork: about 60 minutes of cooking across 7 steps. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 7 steps.
You'll mainly reach for oven and frying pan / skillet. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (2)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Gluten Dairy
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page β how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- If you are baking biscuits from scratch or from the can, have them in the oven so they finish around the same time as the gravy, and keep them warm.
- Warm the bacon grease in a large skillet over medium heat, add the breakfast sausage, and cook, breaking it into small crumbles, for about 8 to 10 minutes until browned and cooked through to at least 71 C (160 F) with no pink remaining.
- Sprinkle the flour evenly over the sausage and its rendered fat, stirring constantly for about 2 minutes to cook out the raw flour taste and coat the meat.
- Pour in the milk a little at a time while stirring, scraping up any browned bits from the bottom of the pan to keep the gravy smooth.
- Bring the gravy to a gentle simmer and cook for 5 to 8 minutes, stirring often, until it thickens enough to coat the back of a spoon.
- Season generously with plenty of black pepper and salt to taste; if the gravy gets too thick, loosen it with a splash more milk.
- Split the warm biscuits in half, arrange two per plate, and ladle the hot sausage gravy over the top. Serve immediately.
You'll use: Oven Β· Frying pan / skillet Β· Pan Β· Saucepan
Ingredient substitutions
- Milk
- any unsweetened plant milk Β· Β½ cup evaporated milk + Β½ cup water
- Butter
- olive oil (ΒΎ the amount) Β· coconut oil Β· margarine
Tips & common questions
How long does Biscuits and Gravy take to make?
About 60 minutes from start to finish β an estimate based on the 7 steps and 7 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of milk?
Try any unsweetened plant milk. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe β rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Biscuits and Gravy is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Biscuits and sausage gravy (8006401964).jpg by jeffreyw, CC BY 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure β how we source recipes.