Biscuits and Sausage Gravy Recipe
Biscuits and Sausage Gravy Recipe photo by Taste of Home
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 2 servings

Ingredients

  • 1/4 pound bulk pork sausage
  • 2 tablespoons butter
  • 2 to 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1-1/4 to 1-1/3 cups milk
  • Warm biscuits

Nutritional Facts

3/4 cup (calculated without biscuits) equals 337 calories, 27 g fat (14 g saturated fat), 72 mg cholesterol, 718 mg sodium, 14 g carbohydrate, trace fiber, 10 g protein.

Directions

  1. In a small skillet, cook sausage over medium heat until no longer pink; drain. Add butter and heat until melted. Add the flour, salt and pepper; cook and stir until blended. Gradually add the milk, stirring constantly. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with biscuits. Yield: 2 servings.
Originally published as Biscuits and Sausage Gravy in Country February/March 1998, p49

Nutritional Facts

3/4 cup (calculated without biscuits) equals 337 calories, 27 g fat (14 g saturated fat), 72 mg cholesterol, 718 mg sodium, 14 g carbohydrate, trace fiber, 10 g protein.

Reviews for Biscuits and Sausage Gravy

AVERAGE RATING
   (44)
RATING DISTRIBUTION
5 Star
 (41)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Jul. 29, 2014

Quick , easy and delicious. My son enjoyed it very much and asked for more. Definitely will make this again.

MY REVIEW
Reviewed May. 7, 2014

It was disgusting! My husband likes biscuits & sausage gravy and was not impressed. The gravy had no flavor. I used more sausage than it called for and it was still nasty.

MY REVIEW
Reviewed Apr. 6, 2014

I've never been much of a biscuits and gravy person, but my kids are. So I gave this a try and it was great! My 11 year old newphew even said that it was just like nana's. To be compared to my mom's cooking was a big compliment to me.

MY REVIEW
Reviewed Apr. 3, 2014

Delicious, stick to your ribs sausage gravy. I used hot sausage-because that's what I had on hand-and the gravy was wonderful. I also used half milk and for the remaining half I used half and half. I did this because if I'm going to eat rich sausage gravy I am not going to skimp. This is definitely going to be made again.

MY REVIEW
Reviewed Nov. 4, 2013

I made this for a breakfast tailgate we had. What a hit! Everyone said it was better than any restaurant biscuits and gravy they've ever had!

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