Pioneer Woman Biscuits and Gravy

Pioneer Woman biscuits and gravy is an easy breakfast made with breakfast sausage, flaky canned biscuits and a creamy milk gravy, ready in 25 minutes. This classic Southern breakfast comfort food fits lazy Sunday brunch, holiday mornings, cozy weekend family breakfasts and feeding a hungry crowd.

Brown the flour in the sausage grease for a full 2 to 3 minutes before any milk goes in, because that gives the gravy deep color and flavor. Skip it and the gravy tastes like raw flour and warm milk.

Ree starts with the grease and flour, then adds the milk in stages until the gravy loses every dry, pasty spot. Keeping a splash of extra milk nearby also lets you loosen the gravy later without wrecking the texture.

Pioneer Woman Biscuits and Gravy

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Course: BreakfastCuisine: American, SouthernDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

620

kcal

Crumbly sausage patties and flaky biscuits sit under a thick, peppery gravy built from a browned flour and grease base. Whisking in the milk slowly keeps the gravy smooth and spoonable.

Ingredients

• 1 lb. Breakfast Sausage
  

• 1 can (16 Oz.) Canned Biscuits
  

• 2 tbsp. Flour
  

• 1 c. Milk
  

• Salt
  

• Pepper
  

Directions

• Cook the sausage: Slice 1 lb. breakfast sausage and place it in a warm pan, then cook until it is thoroughly cooked inside. Remove the pieces to a paper towel to drain.
• Bake the biscuits: Place 1 can (16 oz.) of canned biscuits into the oven and bake them according to the instructions on the can. They bake while you make the gravy, so everything finishes together.
• Measure the grease: Pour the grease out of the skillet, then add back only what you want for the gravy. For one to two people, I use about 2 to 3 tablespoons.
• Brown the flour: Set the heat to low or medium-low, add about 2 tablespoons flour to the grease and whisk right away. If the mixture looks too dry, stir in a little more grease so it stays smooth and stirrable.
• Build the roux: Keep whisking and let the mixture brown for 2 to 3 minutes, scraping up everything from the bottom of the pan as you go. It should deepen in color before the milk goes in.
• Add the milk: Whisk constantly while you pour in about 1 cup milk. If the gravy still looks dry, lumpy or pasty, add more milk until it turns smooth.
• Season the gravy: Stir in salt and pepper, then taste it, because gravy without enough salt falls flat. Let it warm over low heat, stirring occasionally, and splash in more milk if it gets too thick.
• Serve: Cut the baked biscuits in half and set them face up on a plate. Spoon the hot gravy over the top and serve the sausage alongside.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, OXO 11-inch balloon whisk, Nordic Ware half sheet pan. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use homemade biscuits instead of canned?

Yes, homemade biscuits work just as well and bake in about the same window. Just time them so they come out of the oven while the gravy finishes.

How do I store leftover sausage gravy?

Keep it in an airtight container in the fridge for 3 to 4 days. It thickens as it cools, so reheat it gently over low heat with a splash of milk.

Can I make the gravy ahead of time?

You can make it a day ahead and rewarm it on the stove. Stir in extra milk as it heats and check the salt again before serving.

What if I don't have enough sausage grease?

Add a little butter or bacon grease to reach about 2 to 3 tablespoons. The flour needs enough fat to form a smooth, stirrable paste.

What's the most common mistake with sausage gravy?

Under-salting it is the usual problem, because the milk and flour are bland on their own. Taste after seasoning and add more until the flavor stands out.