Sausage Biscuit – Easy McDonald’s Copycat

This sausage biscuits and gravy recipe is a cozy, Southern-style classic that’s perfect when you want something hot, filling, and easy to throw together. It’s made with canned biscuits, a quick sausage gravy, and just five basic ingredients. Budget-friendly, no fancy tools — just real food that comes together fast.

Quick Summary

Prep time: 15 mins
Cook time: 15 mins
Flavor: Savory, buttery, rich
Great for: Cold mornings, late-night cravings, quick comfort meals

Why I Like This Recipe

Didn’t really plan it — just ended up standing in the kitchen at midnight, needing something hot. Grabbed some biscuit dough and sausage from the fridge and made it up as I went. Gravy came out thick, biscuits were golden. It did the job. Still does.

Ingredients

• 1 (16 oz) can jumbo buttermilk biscuits
• 1 (9.6 oz) pkg Jimmy Dean® sausage crumbles
• ¼ cup all-purpose flour
• 2½ cups whole milk
• Salt and freshly ground black pepper, to taste

How To Make Sausage Biscuit

• Bake your biscuits: Set oven to 350°F (175°C). Line a sheet with parchment and space the biscuits out. Bake for 13–15 minutes, or until golden.
• Brown the sausage: Get a skillet hot and toss in the sausage. Stir around for 5–6 minutes until warmed and starting to crisp up a little.
• Add the flour: Sprinkle flour evenly over the sausage. Stir well so it coats everything and starts to thicken slightly.
• Pour in the milk: Gradually add milk while stirring constantly. Keep it over medium-low heat until it thickens — about 3–5 minutes. Season with salt and pepper.
• Assemble and serve: Split the biscuits open, spoon the hot gravy over each one, and eat while it’s still steaming.

Tips for Success

• Stir the gravy the whole time while adding milk so it doesn’t get lumpy.
• Use whole milk for that creamy texture — skim won’t hit the same.
• Bake the biscuits while the gravy cooks to save time.
• Taste and season at the end — pepper is key.

Storage and Reheating

• Fridge: Store the gravy and biscuits separately in sealed containers. Lasts about 3 days.
• Freezer: Gravy doesn’t freeze great, but the baked biscuits do. Wrap them tight.
• Reheat: Gravy: Heat on low in a saucepan with a splash of milk.
  Biscuits: Reheat in the oven for a few minutes at 325°F.

Frequently Asked Questions

• Can I use ground sausage instead of crumbles?
  Totally. Just brown and drain before adding flour.
• Do I need whole milk?
  It’s best, but 2% works too. Just avoid skim — too thin.
• Is there a vegetarian version?
  Try plant-based sausage. Flavor won’t be identical, but still solid.
• Can I make the gravy ahead?
  Yep — just reheat gently with a little extra milk.
• What goes with biscuits and gravy?
  Fried eggs, hash browns, fruit — or just eat it solo. It’s filling.

Common Mistakes and How to Dodge Them

• Not stirring the gravy enough: You’ll end up with lumps. Keep the whisk moving the whole time while adding milk.
• Adding cold milk too fast: Dumping it in all at once cools the pan down and messes with the texture. Slow and steady.
• Under-seasoning: Gravy without enough salt or pepper tastes flat. Add, taste, adjust.
• Burning the sausage: Medium heat’s your friend. Too hot and it’ll get dry before the gravy even starts.
• Forgetting to bake the biscuits early: They take 15 minutes — get them in the oven first so everything’s hot at once.

Nutrition Facts (Per Serving)

• Calories: 380 kcal
• Total Fat: 24g
• Saturated Fat: 9g
• Cholesterol: 45mg
• Sodium: 620mg
• Potassium: 180mg
• Total Carbohydrate: 28g
• Dietary Fiber: 1g
• Sugars: 5g
• Protein: 11g

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