Biscuits and Gravy with Canned Biscuits | CookOS

Biscuits and Gravy

Name: Biscuits and Gravy with Canned Biscuits
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 (16.3 oz) can refrigerated biscuit dough; 1 lb ground pork sausage; 1 tbsp butter; 2.5 tbsp all-purpose flour; 2.5 cups half-and-half; black pepper, to taste; salt, to taste

Classic Southern biscuits and gravy made easy with canned biscuits and a creamy homemade sausage gravy. This comforting breakfast comes together in minutes without sacrificing authentic flavor.

🌍American 🏷️Biscuits and gravy 🏷️Sausage gravy 🏷️Southern 🏷️Breakfast Brunch

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Total

25 min

Servings

Difficulty

Easy

Est. Cost

$16–$26

Recipe Source

View original recipe

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Ingredients

1 (16.3 oz) can refrigerated biscuit dough
1 lb ground pork sausage
1 tbsp butter
2.5 tbsp all-purpose flour
2.5 cups half-and-half
black pepper, to taste
salt, to taste

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Instructions

1
Preheat your oven according to the biscuit package directions. Open the can of biscuits and arrange them on a baking sheet.
2
Bake the biscuits according to the package directions until golden brown.
3
While the biscuits are baking, add the ground pork sausage to a large skillet over medium-high heat.
4
Use a spatula to break up the sausage and cook until it's fully browned. Do not drain the grease.
5
Add the butter to the skillet with the cooked sausage and stir until melted.
6
Sprinkle the all-purpose flour over the sausage and stir well to combine, cooking for about a minute to cook out the raw flour taste.
7
Gradually pour in the half-and-half, stirring continuously to prevent lumps.
8
Bring the gravy to a simmer over low-medium heat, stirring frequently, until it has thickened to your desired consistency.
9
Season the gravy generously with black pepper and salt to taste.
10
Once the biscuits are done, remove them from the oven. To serve, split a biscuit in half, place on a plate, and smother with the sausage gravy.

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Tips & Notes

Pro tips

Brown the sausage completely, breaking it into small crumbles as it cooks—this ensures even flavor distribution throughout the gravy.
After adding flour, cook the roux for 1–2 minutes before pouring in the half-and-half to remove the raw flour taste.
Simmer the gravy gently; vigorous boiling can cause it to break or become lumpy.
Bake biscuits according to package directions while making the gravy so both are hot and ready to serve together.

Substitutions

Half-and-half → whole milk (gravy will be thinner; add 1 extra tbsp flour) or heavy cream (richer taste)
Ground pork sausage → bulk breakfast sausage links removed from casings, or Italian sausage (adjust salt)
All-purpose flour → cornstarch, 1.5 tbsp (use same method; may be slightly glossier)

Storage & make-ahead

Store leftover gravy in an airtight container in the refrigerator for up to 3 days; reheat gently over low heat, adding a splash of milk to loosen if needed. Biscuits are best fresh but can be wrapped and refrigerated up to 2 days.

Common Questions

Can I make the sausage gravy ahead of time?

Yes. Prepare the gravy, cool completely, refrigerate up to 3 days, then reheat gently over low heat, stirring in a splash of half-and-half if it thickens too much.

What's the difference between this and scratch-made biscuits?

Canned biscuits skip the dough-making step but deliver the same flaky texture. The gravy is made from scratch, so flavor is not compromised.

Can I use turkey or chicken sausage instead of pork?

Yes. Use the same amount of ground turkey or chicken sausage; the gravy may be slightly lighter in flavor, so taste and adjust salt as needed.

How do I know when the gravy is the right consistency?

It should coat the back of a spoon and flow slowly off it. If too thick, whisk in more half-and-half 1 tablespoon at a time; if too thin, simmer longer.