How to Make Biscuits and Gravy
For many Southerners, learning how to make biscuits and gravy for breakfast is an essential part of growing up. While the dish is now popular all across the United States, its roots are in the American South, where biscuits and gravy are served up morning, noon, and night -- pretty much any time when one might need a "stick-to-your-ribs" meal.

While no two gravies are exactly the same, the type of gravy most commonly ladled onto warm, fresh-from-the-oven biscuits is white and creamy, flavored with bits of sausage. Though some folks think of biscuits as hand-held food (Yankees!), the biscuits in this dish are so heavy with gravy that a fork is the only way to go.

This biscuits and gravy recipe makes things nice and easy by using canned biscuit dough, so you can focus your efforts on the country gravy. The whole meal is ready in less than 30 minutes -- we think time well spent!

Transcript
-Hi, I'm Miranda and if you're wondering what's for dinner? I have a recipe for you. How about biscuits and gravy in under 30 minutes. Today, we are gonna whip a batch of biscuits with peppered sausage gravy. So, I have our ingredients all laid out here, let's get cooking. We're gonna start with 1 can of buttermilk biscuits. Now, these are fresh out of the oven, 5 biscuits in total. We have 1 pound of pork sausage. We also have a 1/4 cup of butter here, 1/3 cup of all purpose flour, 1/4 teaspoon of garlic powder, 1/4 teaspoon of coarse ground black pepper. We have 1 and 3 quarter cups of chicken broth, and also we have a quarter cup of half and in half. So, over here I have a 10-inch skillet. I'm gonna begin by putting this on medium high heat and I am gonna cook up our delicious pork sausage. So, I'm gonna let this cooked in the skillet for like 8 to 10 minutes out. I'll begin to crumble it as it begins to cook. I'm gonna keep an eye kind of stirring occasionally for 8 to 10 minutes. Alright, check out deliciously cooked sausage, amazing. What we're gonna do is just pop this onto a plate and wanna let this drain. Now, you could use a new pan if you want but because this has all the really tasty like, you know, yummy sausage juices, I'm gonna use this one to make a par gravy, so just gonna pop in that butter and let that all nice and melted. Do they sound like a medium heat? Alright, butter is melted. Next, we are going to whisk in our flour. Look at that all bubbly delicious with some nice whisky, wispy, wispy, wispy action here. Well, not whisky but like wisping like baby talk for whisking. Look how great that look. Let's put in our garlic powder. How about some pepper. It wouldn't be peppered sausage gravy without that pepper, right? beautiful, okay, give this nice little paste here, do our half and half, lovely and then that chicken broth, awesome. Alright, over medium heat, we're just gonna keep whisking this until it starts to thicken, give just a few minutes, and it will start to get nice and thick and gravy like. Alright, take a look at this gravy, so you know, obviously still liquid, but it's thick just like a gravy should be, check that out, beautiful. If you want it a little bit more, you know, thick. You are welcome to kind of keep stirring and cooking, but this looks delicious for me. So, I'm gonna turn the heat off, add in the all important sausage that cooked sausage, gorgeous, give that a nice stir around. Okay, and then all we have to do, so easy, I have our warm split biscuits right here and we're just gonna spoon it on top this wonderful sausage gravy mixture. Look at that delicious, ready to eat. Now, you know how to make biscuit and peppered sausage gravy.
What You'll Need
  • Biscuits
  • 1   can (10.2 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits (5 biscuits)

  • Gravy
  • 1   pound bulk pork sausage

  • 1/4  cup butter or margarine

  • 1/3  cup Gold Medal® all-purpose flour

  • 1/4  teaspoon garlic powder

  • 1/4  teaspoon coarse ground black pepper

  • 1 3/4  cups Progresso® reduced-sodium chicken broth (from 32-oz carton)

  • 1/4  cup half-and-half


Step By Step
1
Bake biscuits as directed on can.
2
Meanwhile, in 10-inch skillet, cook sausage over medium-high heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Set aside.
3
Melt butter in medium saucepan over medium heat. With wire whisk, stir in flour, garlic powder and pepper. Gradually stir in broth and half-and-half. Cook until mixture thickens, stirring constantly. Stir in cooked sausage. Split warm biscuits; place on serving plates. Serve sausage mixture over warm split biscuits.


Of course you should feel free to make biscuits from scratch if you have the time and inclination, though this recipe for how to make biscuits and gravy won't disappoint either way.
More Recipes
When Nicole Filizetti isn't teaching, she spends time cooking up meals from scratch for her husband and two children. "We're big on having breakfast for dinner," she explains. "Making this veg version of biscuits and gravy seemed like a good way to add some lentils into my family's diet." For an unusually light take on a decadent breakfast favorite, serve this gravy over whole-grain English muffins rather than biscuits. You'll shave an extra 100 calories off your meal, and the crispy texture goes great with gravy. This fantastic recipe won third place in VT's 2008 Reader Recipe Contest.

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