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Sausage, biscuits, and gravy, true Southerners can’t get enough of the stuff! It’s included on every breakfast menu and even immortalized in song. At least three times a year, this hearty, rib-sticking dish is officially recognized and celebrated: National Biscuits & Gravy Day is observed on February 21stFebruary 21st and December 2ndDecember 2nd. National Biscuits and Gravy Week is the second week of September. The history of biscuits and sausage gravy dates back as early as the Revolutionary War. Culinary historians, however, place its birthplace in Southern Appalachia in the late 1800s when lumber was the primary industry. It is said that sausage gravy was called sawmill grave because it was cheap and filling fuel for the sawmill workers lifting heavy logs all day.
Growing up in Minnesota, I wasn’t introduced to this regional specialty until I moved to Florida in the mid-’90s. I’ll admit that I didn’t get it. I didn’t understand the appeal. It took a very long time and a lot of encouragement before I finally tried it. If I remember correctly, I think my first taste was a sample from a friend’s plate at a Waffle House (another Southern thing that took a while for me to acquire!). It was delicious! I was hooked. It wasn’t much later when I started making it for my family. We consider it breakfast comfort food.
This shortcut recipe can be quickly put together and on the table in just over a half-hour. I use refrigerated biscuits – you know, the ones in the can (in the grocery store’s dairy section). If I can get a brand name on sale (I love Pillsbury), that’s my preference, but usually, I just use the store/generic brand. As the biscuits soak up the sausage and gravy, there’s no reason to pay extra for a brand name.
The prep work is easy. Mise en place (everything in its place – check out the blog post), being organized, is important when making gravy. You want the milk and flour measured and ready to go. The baking dish needs to be coated with non-stick spray and the biscuits cut in quarters. Half the biscuits can be placed in the prepared baking dish and set aside. Melt the butter in a microwave-safe small bowl or ramekin for use after the sausage is browned.
Brown the sausage in a large skillet. This will take about 5 or so minutes. When the sausage is cooked, add the flour and thoroughly mix. Let it cook for about a minute to lose the “flour” taste. Whisk in the milk and seasoning and bring the mixture to a boil. Turn down the heat and let the gravy thicken while it simmers for 5 minutes. When it’s done, remove it from the heat.
I used to be scared of making gravy of any kind because I thought it was complicated and fussy. It’s not! This gravy, in particular, is goof-proof. I know this for a fact, as I have done my best to mess it up by making it while I was still half asleep. I added 1½ cups of flour instead of the needed 1½ tablespoons and almost turned it into cement! True to my motto of No Stress, I slowly added more and more milk, constantly stirring until it became gravy consistency. It worked. I had more gravy than usual, but no one complained. It was delicious, as always.
Pour the sausage mixture on top of the biscuits that are already in the baking pan. Top the sausage gravy with the remaining biscuits. Using a pastry brush (paper towel or coffee filter), dip in the melted butter and brush on the top layer of biscuits. Place in a pre-heated oven at 375°F, and bake for 20 minutes until the biscuits are golden brown.
Biscuits and Sausage Gravy Bake is a filling breakfast all on its own, but my favorite way to serve it is with a sunny side egg on top. Add a fresh fruit cup and you a colorful and filling complete breakfast.
Biscuits and Sausage Gravy Bake is a filling breakfast all on its own, but my favorite way to serve it is with a sunny side egg on top. Enjoy!
Biscuits & Sausage Gravy BakeCourse: Breakfast, BrunchCuisine: AmericanDifficulty: Easy
Enjoy this quick and easy version of a Southern-style breakfast comfort food. Refrigerated buttermilk biscuits are baked in a simple, made-from-scratch creamy, flavorful country sausage gravy.
1 lb. ground pork sausage
1½ tablespoon all-purpose flour
1½ cups milk
½ teaspoon salt
¼ teaspoon black pepper
1/8 teaspoon cayenne pepper
1 (16-oz.) can refrigerated buttermilk biscuits
1 tbsp. butter, melted
Optional: ½ tablespoon parsley flakes, for garnish
- Preheat oven to 375° and grease an 8×11 (2-quart) baking pan with cooking spray. In a large skillet over medium heat, add sausage and cook, breaking up meat with a wooden spoon, until no longer pink, about 6 minutes. Add flour and cook 1 minute more. Pour in milk and whisk to combine. Season with salt, pepper, and cayenne pepper. Bring to a boil, then reduce heat and simmer until thickened, 5 minutes. Remove from heat.
- Cut biscuits into quarters and add half to the prepared pan. Pour gravy over biscuits, then top with remaining biscuits. Brush biscuits with melted butter and season with black pepper. Bake until golden and cooked through, 20 minutes.
- Garnish with parsley flakes before serving
- Ground sausage: I use sage sausage or mild sausage that comes in the sausage roll (like Jimmy Dean). You can also use ground pork and add Italian seasoning
- Refrigerated biscuits: Buttermilk biscuits are recommended
- Cayenne: Use more or less depending on heat preference
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