Sandra This Paula Deen Biscuits and Gravy Recipe is a quick and savory recipe, which is made with refrigerated biscuits and hearty pork sausage crumbles. It’s the ultimate Southern comfort food breakfast, ready in about 20 minutes.
Paula Deen Biscuits and Gravy Recipe Ingredients
- 1 (16 ounce) can refrigerated jumbo buttermilk biscuits
- 1 (9.6 ounce) package Jimmy Dean® Original Hearty Pork Sausage Crumbles
- ¼ cup all-purpose flour
- 2 ½ cups milk
- Salt and freshly ground black pepper to taste
How To Make Paula Deen Biscuits and Gravy
- Bake the Biscuits: Preheat your oven to 350°F (175°C). Arrange the biscuits on an ungreased cookie sheet, about 1 to 2 inches apart. Bake for 13 to 15 minutes, or until they are golden brown.
- Heat the Sausage: While the biscuits bake, heat the pre-cooked sausage crumbles in a large skillet over medium heat for 5 to 6 minutes, stirring frequently, until they are heated through.
- Make the Roux: Sprinkle the flour over the hot sausage and stir continuously for about one minute until the flour is well combined with the sausage and has cooked slightly.
- Create the Gravy: Gradually pour in the milk while stirring or whisking constantly. Continue to stir until the gravy thickens and begins to boil.
- Simmer and Season: Reduce the heat to medium-low and let the gravy simmer for 2 more minutes. Season to taste with salt and pepper.
- Serve: Split the warm biscuits in half. Place two halves on each plate and top with a generous ladle of the hot sausage gravy.
Recipe Tips
- How to get a smooth, lump-free gravy? The key is to add the milk gradually while stirring constantly. Pouring in a small amount at first and whisking it into the flour-sausage mixture to form a paste before adding the rest of the milk will prevent lumps.
- Can I use raw sausage? Yes. If you have a roll of raw breakfast sausage, simply crumble it into the skillet and cook it until it’s no longer pink. Drain off most of the excess grease, leaving about 2-3 tablespoons in the pan to mix with the flour, then proceed with the recipe.
- How can I add more flavor? For a classic Southern flavor, add a pinch of dried sage or a dash of cayenne pepper to the gravy along with the salt and pepper. Using whole milk will also result in a richer, creamier gravy.
- Can I use homemade biscuits? Absolutely. While this recipe is designed as a quick shortcut using refrigerated biscuits, it’s even more delicious when served with a fresh batch of homemade buttermilk biscuits.
What To Serve With Biscuits and Gravy
This is a hearty, classic breakfast that is a meal in itself. It’s often served with:
- Fried or scrambled eggs
- A side of fresh fruit to cut the richness
- A hot cup of coffee
How To Store Biscuits and Gravy
- Refrigerate: It’s best to store the biscuits and gravy in separate airtight containers in the refrigerator for up to 3 days.
- Reheat: Reheat the gravy gently on the stovetop over low heat, adding a splash of milk to thin it to your desired consistency, as it will thicken upon cooling. Warm the biscuits in the oven or microwave.
Biscuits and Gravy Nutrition Facts
- Calories: 333 kcal
- Fat: 19g
- Carbohydrates: 31g
- Protein: 10g
Nutrition information is an estimate and may vary based on ingredients and cooking methods used.
FAQs
Lumps form when the flour isn’t properly incorporated into the fat before the liquid is added, or when the liquid is added too quickly. Make sure the flour is fully mixed with the sausage and then add the milk slowly while whisking.
This is an easy fix. If the gravy is too thick, simply whisk in a little more milk until it reaches your desired consistency. If it’s too thin, let it simmer on low for a few more minutes to reduce and thicken.
Yes, you can make the sausage gravy a day or two in advance and store it in the refrigerator. Reheat it gently on the stovetop, adding a splash of milk to loosen it up before serving over freshly baked biscuits.
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Paula Deen Biscuits and Gravy Recipe
Description
A classic Southern comfort food breakfast made incredibly easy with refrigerated biscuits and a creamy, savory sausage gravy.
Ingredients
Instructions
- Bake the refrigerated biscuits according to package directions (typically 350°F for 13-15 minutes).
- In a large skillet, heat the sausage crumbles over medium heat.
- Stir the flour into the sausage and cook for 1 minute.
- Gradually whisk in the milk and bring the mixture to a boil, stirring until it thickens.
- Reduce heat and simmer for 2 more minutes. Season with salt and pepper.
- Split the warm biscuits in half.
- Serve the hot gravy over the biscuits.
Notes
- For a smooth, lump-free gravy, add the milk slowly while whisking constantly.
- If using a 1lb roll of raw sausage, cook and crumble it first, then drain most of the fat before adding the flour.
- The gravy will thicken as it cools; add a splash of milk when reheating to restore its creamy consistency.
- For extra flavor, add a pinch of cayenne pepper or dried sage to the gravy.
