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Drop Biscuits and Gravy Recipe

"We enjoy these flaky biscuits covered with creamy gravy not only for breakfast, but sometimes for dinner," reports Darlene Brenden of Salem, Oregon. Priced at only 27 cents per serving, "It's hard to find a more stick-to-the-ribs meal and at such a low cost," she notes.
TOTAL TIME: Prep/Total Time: 20 min. YIELD:4 servings


  • 1 cup all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1/2 cup 2% milk
  • 2 tablespoons butter, melted
  • GRAVY:
  • 1/2 pound bulk pork sausage
  • 1 tablespoon butter
  • 3 tablespoons all-purpose flour
  • 1-3/4 cups 2% milk
  • 1/8 teaspoon salt
  • 1/2 teaspoon pepper


  • 1. Preheat oven to 450°. Whisk together flour, baking powder and salt. In another bowl, whisk milk and butter; stir into dry ingredients just until blended. Drop by rounded tablespoonfuls onto a greased baking sheet. Bake until golden brown, 10-12 minutes.
  • 2. In a small saucepan, cook and crumble sausage over medium heat until no longer pink, 4-5 minutes. Stir in butter until melted; sprinkle with flour. Gradually stir in milk, salt and pepper. Bring to a boil, stirring constantly; cook and stir 2 minutes. Serve over biscuits. Yield: 4 servings.

Nutritional Facts

1 serving: 454 calories, 27g fat (12g saturated fat), 72mg cholesterol, 864mg sodium, 36g carbohydrate (7g sugars, 1g fiber), 16g protein.

Reviews for Drop Biscuits and Gravy

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Reviewed Jan. 23, 2016

"I was looking for a quick drop biscuit recipe as I didn't want flour all over my counter. It was indeed easy and no counter mess but it lacked flavor. I had added a little more butter than it suggested. Next time I will at least double the butter recipe. I'm sure if I did the gravy I wouldn't notice the non flavor. Maybe I should add Cream of Tartar or Sugar or perhaps cheese next time. They were crunchy on the outside and fluffy on the inside. It doesn't ask you to sift the flower and now I wish I had because that would have helped."

Reviewed Nov. 17, 2012

"very easy, I added a bit of paprika and depending on the hotness of sausage, can make it anyway you want!"

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