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I had always thought I disliked biscuits and gravy. Then I made this recipe for biscuits and gravy! Now, when I find myself up early and hungry, I make biscuits and gravy! This rainy morning just begged for lazy biscuits and gravy using buttermilk biscuits from the refrigerator.
The gravy part is flexible, depending on your likes. I don't like my sausage gravy thick, so I use less flour. If you like it thicker, add a little more. My Dad told me to add a little sage, so I do, but you can leave it out. I love a little finely chopped onion and crushed red pepper in my gravy. I love peppery gravy, but you can omit the heat. As far as I am concerned, the only mistake you can make is failing to put a pat of butter on the biscuit before spooning on the hot gravy. See it seeping out through the holes in the biscuit? Yeah, that's where you take the first bite. 🙂
Ingredients:
- Refrigerated Buttermilk Biscuits
- Breakfast Sausage
- Butter
- All-purpose Flour
- Dried Sage
- Salt
- Onion
- Black Pepper
- Whole Milk
- Half-and-Half (or whole milk)
- Crushed Red Pepper Flakes
(See recipe card for amounts.)
Instructions:
- Preheat oven to 350 degrees.
- Open the biscuit tube and place the biscuits on a baking sheet with the sides barely touching each other. Bake per instructions on the can. Remove from oven when golden brown.
- In a non-stick skillet cook the sausage until brown, crumbling it as it cooks.
- Add the butter and finely chopped onion and cook on medium low heat until the onion is translucent.
- Sprinkle the flour over the mixture in the skillet and cook for 1 minute to remove the flour taste. Add the sage, salt, and pepper, and crushed red pepper, stirring to combine.
- SLOWLY pour the milk into the skillet, whisking well as you pour.
- If you like creamier gravy add the half-and-half, if not, using whole milk is perfectly fine. Stir until the gravy begins to simmer but do not let it come to a complete boil.
- Continue whisking until the desired thickness is achieved, realizing it thickens more as it cools. If it gets too thick, just add more milk. When thick, remove from heat and immediately spoon the gravy over hot, buttered biscuits.
Sausage Gravy over Refrigerated Biscuits
Equipment
- Non-Stick skillet
- Baking sheet
Ingredients
- 1 can Refrigerated Buttermilk Biscuits I use the 5 biscuit mini can
- ¼ lb Breakfast Sausage
- 3 TBS Butter
- 1.5 TBS All-purpose Flour
- 1 pinch Dried Sage
- ¼ -½ teaspoon Salt
- 2 TBS Onion, finely chopped
- ½ teaspoon Black Pepper (less if you prefer)
- 1 cup Whole Milk
- ½ cup Half-and-Half (or whole milk)
- ¼ teaspoon Crushed Red Pepper Flakes
Instructions
- Open the biscuit tube and place the biscuits on a baking sheet with the sides barely touching each other.
- Preheat oven to 350 degrees. Bake per instructions on the can. Remove from oven when golden brown.
- In a non-stick skillet cook the sausage until brown, crumbling it as it cooks.
- Add the butter and finely chopped onion and cook on medium low heat until the onion is translucent.
- Sprinkle the flour over the mixture in the skillet and cook for 1 minute to remove the flour taste.
- Add the sage, salt, and pepper, and crushed red pepper, stirring to combine.
- SLOWLY pour the milk into the skillet, whisking well as you pour. If you like creamier gravy add the half-and-half, if not, using whole milk is perfectly fine.
- Stir until the gravy begins to simmer but do not let it come to a complete boil.
- Continue whisking until the desired thickness is achieved, realizing it thickens more as it cools. If it gets too thick, just add more milk. When thick, remove from heat and immediately spoon the gravy over hot, buttered biscuits.
Nutrition
Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.
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