Sausage Biscuit Recipe

This shortcut Sausage Biscuit Recipe is a creamy and hearty breakfast dish, which uses convenient canned buttermilk biscuits and flavorful Jimmy Dean sausage crumbles. It’s a 20-minute comfort meal, perfect for busy mornings when you crave homemade flavor without the hassle of scratch-made dough.

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Sausage Biscuit Ingredients

• 1 (16 oz) can Jumbo Buttermilk Biscuits: The “Jumbo” or “Grands” size is preferred for holding plenty of gravy.
• 1 (9.6 oz) pkg Jimmy Dean® Sausage Crumbles: Using pre-cooked crumbles saves the step of breaking down raw meat and draining tons of grease.
• 1/4 cup All-Purpose Flour: Acts as the thickening agent for the gravy.
• 2 1/2 cups Whole Milk: Essential for a rich, white gravy. Lower fat milks will result in a thin sauce.
• Salt and Freshly Ground Black Pepper: To taste. Be generous with the black pepper for that authentic Southern flavor.

How To Make Sausage Biscuit

1. Bake the Biscuits: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking. Space the jumbo biscuits out evenly on the sheet. Bake for 13–15 minutes, or until the tops are golden brown.
2. Warm the Sausage: While the biscuits bake, heat a large skillet over medium heat. Toss in the package of sausage crumbles. Stir around for 5–6 minutes until they are heated through and starting to crisp up slightly on the edges.
3. Create the Roux: Sprinkle the all-purpose flour evenly over the sausage in the pan. Stir well for about 1 minute. The flour should coat the meat and cook slightly to remove the raw taste. Note: Since crumbles are lean, you might need a tiny splash of butter or oil here if the pan is too dry.
4. Thicken the Gravy: Gradually pour in the whole milk while stirring constantly to prevent lumps. Reduce the heat to medium-low. Keep stirring and simmering for about 3–5 minutes until the gravy thickens to a creamy consistency that coats the back of a spoon.
5. Season and Serve: Season generously with salt and freshly ground black pepper. Split the warm biscuits open, place them on plates, and spoon the hot sausage gravy lavishly over each one. Serve immediately while steaming.

Recipe Tips

• Fat Adjustment: Pre-cooked sausage crumbles have less fat than raw sausage. When you add the flour, if it doesn’t look like a wet paste coating the meat, add 1 tablespoon of butter or bacon grease. You need fat to cook the flour properly.
• Gravy Thickness: The gravy will thicken significantly as it cools. Take it off the heat when it is slightly thinner than you want it to be. If it becomes like glue, whisk in an extra splash of milk.
• Pepper Power: The defining characteristic of good sausage gravy is coarse black pepper. Don’t rely on pre-ground dust; crack fresh pepper into the pan for the best kick.
• Biscuit Hack: For softer sides on your biscuits (rather than crunchy all around), place the biscuits on the baking sheet so they are just touching. They will rise taller and pull apart with soft edges.

What To Serve With Sausage Biscuit

• Scrambled Eggs: Soft eggs are the perfect partner for gravy.
• Fried Apples: A sweet, cinnamon side contrasts the savory sausage.
• Hot Sauce: A dash of Tabasco or Crystal adds acid to cut the creaminess.
• Hash Browns: Crispy potatoes round out the diner-style plate.

How To Store Sausage Biscuit

• Refrigerate: Store the biscuits and gravy in separate containers. The gravy will solidify in the fridge but keeps well for 3 days.
• Reheating: Reheat the gravy in a saucepan or microwave, adding a splash of milk to loosen it up. Toast the biscuits before serving.

Sausage Biscuit Nutrition Facts

• Calories: 450 kcal
• Carbohydrates: 38g
• Fat: 26g
• Protein: 14g
• Sugar: 6g

Nutrition information is estimated per serving (1 biscuit + gravy).

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