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Sausage Gravy over Refrigerated Biscuits

This is an easy alternative to making scratch biscuits when nothing but biscuits and gravy will do!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Cuisine: American
Keyword: biscuits, gravy
Servings: 4


  • 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


  • 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 whacking 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.