Drop Biscuits and Sausage Gravy

Sometimes, on a lazy Sunday morning when I'm sick of eating cereal, I will take a notion to whip up a batch of biscuits and gravy alongside some fried taters and bacon. This takes me back to my Midwest, Ohio, roots. This is some good American eatin'! The Swiss consider "American" breakfasts to be pancakes. That's it. Pancakes. While us Americans do indulge in sweet, buttery, syrupy pancakes, this American would take a big old plate of biscuits and gravy over pancakes any day of the week.

Of course, gravy can be made without meat, just use equal amounts of butter and flour. But...It is best using the grease from sausage or bacon. It adds so much flavor.

Drop Biscuits and Sausage Gravy

Serves 12



  • 3 cups (375 g) all-purpose flour
  • 2 Tablespoons baking powder
  • 1/2 teaspoon salt
  • 1-1/2 sticks (12 tablespoons/170 g) cold butter, cut into pieces
  • 1-1/4 cups (300 mL) buttermilk

Sausage Gravy:

  • 1 pound (450 g) breakfast sausage
  • 1/3 cup (42 g) all-purpose flour
  • 4 cups (950 mL) whole milk
  • 1/2 teaspoon seasoned salt
  • salt and pepper to taste



Preheat oven to 400 degrees F (200 C).

Add flour, baking powder, and salt to a large bowl. Add butter pieces using a pastry cutter, two forks, or your fingers, until the butter is completely cut in. While stirring, drizzle in the buttermilk until dough just comes together and is no longer crumbly.

Using two spoons, 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.)

Sausage Gravy

Crumble the sausage in a single layer in 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 (add some butter if necessary). 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.) Season with salt, pepper, and seasoned salt and continue cooking until very thick. 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!

Adapted from pioneerwoman.com

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