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What is your favorit recipe for biscuits & gravy?

The package stuff just ain't cutting it no more. Looking for some original home grown ideas. ;)

9 Answers

  • 1 decade ago
    Favourite answer

    Cornmeal-Sage Biscuits with Sausage Gravy

    1 3/4 cups Original Bisquick® mix

    1/2 cup yellow cornmeal

    2/3 cup milk

    1 teaspoon dried sage leaves, crumbled

    1 package (12 ounces) bulk breakfast sausage

    1/4 cup Original Bisquick® mix

    2 1/4 cups milk

    1/2 teaspoon salt

    1/4 teaspoon pepper

    1 . Heat oven to 450ºF. Stir 1 3/4 cups Bisquick mix, the cornmeal, 2/3 cup milk and the sage until soft dough forms; beat 30 seconds. Drop by 12 spoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown.

    2 . While biscuits are baking, cook sausage in 2-quart saucepan over medium heat, stirring frequently, until no longer pink; drain. Sprinkle 1/4 cup Bisquick mix over sausage; stir in to blend. Gradually stir in 2 1/4 cups milk until well blended.

    3 . Cook about 5 minutes, stirring frequently, until thickened. Stir in salt and pepper. Serve biscuits with sausage gravy.

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  • 1 decade ago


    2 cups sifted all-purpose flour

    1 tablespoon baking powder

    1/2 teaspoon salt

    1/4 cup shortening

    1 cup milk

    Sift Flour Salt and Baking Powder into mixing bowl.

    Cut in shortening until the particles are fine.

    Add milk all at once and stir just until dough clings together and flour disappears.

    Drop by spoonfulls into greased muffin cups (2/3 full).

    Bake 450 deg for 12/15 min


    1 lb bulk pork sausage

    2 tablespoons butter or margarine

    6 tablespoons all-purpose flour

    1/4 teaspoon salt

    1 teaspoon pepper

    3 1/2 cups milk

    In a large saucepan, cook the sausage over medium heat until no longer pink.

    Stir in the butter until its melted.

    Sprinkle the mixture with the flour.

    Gradually stir in the milk, salt, and pepper.

    Bring the gravy to a boil and cook and stir for 2 minutes until thickened.

    Serve over biscuits.

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  • Anonymous
    1 decade ago

    Biscuits - 1 package of active dry yeast

    1/4 cup warm water

    2 cups buttermilk

    5 cups all purpose flour

    3 TBLS white sugar

    1 TBLS baking powder

    1 TSP baking soda

    2 TSP salt

    3/4 Cup shortening

    Preheat oven 425. Lightly grease cooking sheets.

    In small bowl dissolve yeast in warm water. Let stand 5 min. should be creamy. Add buttermilk and set aside.

    In large bowl, combine flour,sugar,baking powder,baking soda and salt. Cut in shortening with pastry blender until resembles course meal. Stir in yeast mixture until all is moistened. Knead dough 4 or 5 times. On lightly floured surface, roll dough and cut out biscuits.Place on sheets. Cover and let rise 30 min. or so in a warm place.

    Bake for 10-12 min. or until browned.


    I usually make bacon to go with my biscuits and gravy and this is how I make the gravy.

    place skillet over med. heat

    1/4 cup of drippings from bacon

    1/4 cup flour, stir until browned

    gradually add 2 1/2 or 3 cups of hot milk.

    Stir constantly until thickened and bubbly. Add salt and pepper to taste.

    I also cut up pieces of bologna - about 1/2 the pack or so, I like a lot. Cut it in small bite size squares. And pour it into the gravy while you are waiting for it to get thick. It is soooo good. I have been eating it like that my whole life and my husband and kids love it. Way better than sausage gravy.

    Hope you enjoy!

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  • Anonymous
    1 decade ago

    Look for good biscuit recipes on sides of Bis-Quick. Gravy is just water, ground up sausage and milk cooked together until thick.

    Let diners add salt and pepper to the gravy.

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  • 1 decade ago

    OMG, there was a place I used to go to in Portland, Oregon that had the BEST bisquits and gravy. Instead of using regular bisquit mix, they mixed in cornbread mix, so it was this part bisquit/part cornbread type of bisquit. They did regular gravy, except they added cajun spice to make it extra spicy, and they used GROUND Sausage, NOT chopped links or patties. The base for the gravy was part heavy cream, so it was like 1,000,000 calories, but sooooo goooood.....

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  • 1 decade ago

    Bob Evans Sage sausage makes the best Saugage Gravy.

    E-mail me for the recipe if serious.

    Extremely Yummy!

    Source(s): I make it
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  • 1 decade ago

    For breakfast I add chunks of sausage to the gravy!! YUMMI

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  • Anonymous
    1 decade ago

    Place biscuits on plate.. Pour on hot gravy.

    Voila, biscuits and gravy.


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  • lou
    Lv 7
    1 decade ago

    go to!

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