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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 pounds - Spicy or reg pork sausage
  • - milk
  • 3 tablespoons - cornstarch
  • - chicken soup base
  • - white pepper
  • - crushed red pepper , optional
  • 8 - buttermilk biscuits , frozen
  • Directions:

    Preheat oven and prepare frozen biscuits to package directions.
    Brown bulk pork or venison sausage in skillet using med - high heat. Break sausage up as fine as possible with spatula. Stir minimally so proper browning occurs. Mix cornstarch and cold milk together. 1-1 ratio. Once meat is browned and is sticking to skillet, reduce heat to medium and deglaze pan with milk. Add milk to the desired amount of gravy. Scrape bottom of pan to loosen browned meat. Add chicken soup base and white pepper to taste. Use the salt flavor to determine proper amount of soup base. Stirring frequently, bring to soft boil. Add cornstarch mixture a little at a time letting milk return to boil after each time until desired thickness is obtained.
    Remove biscuits from oven, split in half and ladel gravy over biscuits.

    Brief Description

    All around family favorite. Slight changes to traditional creates extraordinary.

    Main Ingredient:


    Category:  Breakfast

    Cuisine:  American

    Prep Time: 15 min
    Cook Time: 15 min


    Make sure you get brown crispies in the bottom of your pan for best flavor. Over stirring browning meat does not allow this to happen. For easy home made biscuits, use bisquick buttermilk recipe on box or website.



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    Posted On:

    December 19, 2016

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