Crock-Pot Biscuits and Sausage Gravy Recipe

Serve this easy sausage gravy with homemade biscuits for breakfast or brunch.



Winter 2015

Yield: 8 servings

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For this recipe, you’ll want to make the gravy the day before you plan to serve the meal, and you’ll want to fix it on a day you’ll be around the house, because it requires a shorter cooking time.

Crock-Pot Biscuits and Sausage Gravy Recipe

Ingredients:

• 2 pounds pork sausage
• 4 tablespoons butter
• 1⁄2 cup all-purpose flour
• 4 cups milk
• Salt and pepper, to taste
• Prepared biscuit dough

Instructions:

1. Cook sausage in a skillet over medium heat until cooked through, breaking it up into small crumbles with a fork as it cooks. Remove sausage from skillet, and set aside.

2. Add butter to drippings in skillet, and reduce heat to medium-low. Allow butter to melt, and then stir in flour, a little at a time, blending until mixture is smooth and bubbly. Once all the flour has been added, cook and stir for 2 minutes.

3. Slowly start adding milk, a little bit at a time, stirring constantly until gravy begins to thicken some. Continue adding the remaining milk, stirring constantly, and cook until mixture thickens to desired consistency. Season with salt and pepper, and stir in the sausage.

4. Transfer gravy to a bowl, and let it cool to room temperature. Cover and refrigerate overnight.

5. The next day, spoon the gravy into a slow cooker.

6. Roll out biscuit dough, and cut into rounds. Place dough rounds over gravy in slow cooker, with the sides touching slightly, but not crowded. Cover the dough rounds with 2 or 3 paper towels to absorb some of the moisture, so the biscuits will cook through and won’t be doughy.

7. Cover and cook on low for 3-1⁄2 to 4-1⁄2 hours, or until biscuits are cooked through and golden brown. Check biscuits for doneness after 3-1⁄2 hours. If not done, continue checking every 15 minutes until they are.

Want more quick ideas for mealtime? Check out 20 Easy Slow Cooker Recipes to find more editor-recommended recipes for every meal.