Easy-To-Make, Easy-To-Disappear Drop Biscuits And Sausage Gravy!

Whenever I go spend the weekend with my sister and her family, my brother-in-law will always ask if he should pick up the ingredients for me to make this. My sister isn’t a huge sausage fan, so he doesn’t get this very often. He knows that if I’m there, he’s going to get to enjoy some of his favorite meats without having to worry about big portions going uneaten. I always tell him to go ahead… I’ll whip them right up for breakfast! Check out what they are saying about this recipe over at The Pioneer Woman:

“Chock full of sausage wonderfulness and an amazing texture and heartiness.”

You’re going to be able to satisfy even the hungriest guy or gal at your table with just a small portion of this filling dish!




3 cups Gold Medal All-purpose Flour

2 Tablespoons Baking Powder

1/2 teaspoon Morton Salt

1-1/2 stick (3/4 Cup) Cold Butter, Cut Into Pieces

1-1/4 cup Buttermilk


1 pound Johnsonville Breakfast Sausage, Hot Or Mild

1/3 cup All-purpose Flour

4 cups Whole Milk

1/2 teaspoon Seasoned Salt

2 teaspoons Black Pepper, More To Taste




Preheat oven to 400 degrees.

Add flour, baking powder, and salt to the bowl of a food processor (or a large bowl.) Add butter pieces and pulse until butter is completely cut into the flour mixture (or use a pastry cutter if using a bowl.) While pulsing (or stirring) drizzle in the buttermilk until dough just comes together and is no longer crumbly.

Drop in clumps on two baking sheets, then bake for 15-17 minutes, or until golden brown. (Optional: Brush with melted butter when biscuits first come out of the oven.)


With your finger, tear small pieces of sausage and add them in a single layer to a large heavy skillet. Brown the sausage over medium-high heat until no longer pink. Reduce the heat to medium-low. Sprinkle on half the flour and stir so that the sausage soaks it all up, then add a little more until just before the sausage looks too dry. Stir it around and cook it for another minute or so, then pour in the milk, stirring constantly.

Cook the gravy, stirring frequently, until it thickens. (This may take a good 10-12 minutes.) Sprinkle in the seasoned salt and pepper and continue cooking until very thick and luscious. If it gets too thick too soon, just splash in 1/2 cup of milk or more if needed. Taste and adjust seasonings.

Spoon sausage gravy over warm biscuits and serve immediately!






Quick Tip: These biscuits are easy, but you can save even more time by buying store-bought.
Thanks again to The Pioneer Woman for this scrumptious morning recipe.