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Biscuits in a pan and gravy in a skillet

Biscuits & Sausage Gravy


  • 1216 ounces breakfast sausage (not maple flavored)
  • 1 tablespoon dehydrated onion
  • 1/4 heaping cup all-purpose flour
  • Tabasco sauce, salt, and freshly ground black pepper to taste
  • 34 cups milk (2% or whole)
  • Biscuits


  1. In a cast iron skillet over medium heat, crumble the sausage and cook, stirring frequently. When the sausage is about halfway cooked, add the dehydrated onion and a few shakes of Tabasco sauce (few being, like, 10 for me…more if you like it really hot, less if you’re concerned about heat.)
  2. When the sausage is cooked, add the flour and stir to coat completely. Reduce heat to medium-low and whisk in 1 cup of milk. When the mixture is thickened and bubbly, add another 2 cups of milk. Season to taste with salt and freshly ground black pepper (I like a lot of pepper…like I feel like this should have a distinct black pepper taste to it.) If necessary/desired, add up to 1 more cup of milk.
  3. To serve, break the biscuits in half and spoon the gravy over the biscuits. Eat immediately.


  • To serve a crowd, the gravy can be kept warm in a crock pot and set out the biscuits so people can serve themselves.


  • Serving Size: 6