Have you ever wanted to make a restaurant style sausage gravy and biscuits at home but didn’t know how? This blog post is for you. I am going to teach you the recipe that my mom has been using for years and it never fails. It’s also one of her most requested dishes in our house and she always gets rave reviews when we make it! If you want all your guests to be blown away, this dish is perfect!
prep: 5 mins cook: 30 mins total: 35 mins Servings: 8 Yield: 8 servings
1 (16.3 ounce) can refrigerated biscuit dough (such as Pillsbury Grands!®)
1 (26.5 ounce) can condensed cream of mushroom soup
1 (16 ounce) package bulk pork breakfast sausage (such as Bob Evans®)
2 cups water
Preheat oven to 350 degrees F (175 degrees C).
Place the sausage into a deep, heavy skillet over medium heat, and cook and stir until the sausage is browned and crumbly, about 15 minutes. Drain excess grease, and mix the sausage with the cream of mushroom soup and water. Bring to a boil, reduce heat to a simmer, and cook until the gravy has thickened, about 15 minutes.
While gravy is simmering, pop open the can of biscuit dough, and gently separate biscuits. Place them onto a an ungreased baking sheet about 2 inches apart.
Bake biscuits until golden brown, 13 to 17 minutes; split the biscuits in half, place onto serving plates, and ladle gravy over biscuits to serve.
Per Serving: 408 calories; protein 13g; carbohydrates 31.4g; fat 25.5g; cholesterol 33mg; sodium 1683.5mg.