Slow-Cooker Biscuits and Sausage Gravy

Serve this for breakfast, lunch or dinner! Biscuits and gravy are incredibly easy to make for a crowd when served in a slow cooker.

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  • prep time 30 min
  • total time 4 hr 0 min
  • ingredients 7
  • servings 0
 

Ingredients

1
lb bulk pork sausage
2
tablespoons butter
2
tablespoons all-purpose flour
1
cup milk
1
can (10 1/2 oz) low-sodium condensed cream of mushroom soup
1/2
teaspoon fennel seed, crushed
2
cans (12 oz each) Pillsbury™ Grands!™ Jr. Golden Homestyle refrigerated buttermilk biscuits

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In 12-inch nonstick skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink. With slotted spoon, remove sausage from skillet to bowl. Set aside.
  • 2 Add butter to pan drippings in skillet; cook over medium heat until butter is melted. Add flour; cook about 1 minute, stirring constantly with whisk, until no lumps remain. Add milk; cook 2 to 3 minutes, stirring constantly, until mixture is thickened. Remove from heat. Stir in soup, fennel seed and sausage until combined.
  • 3 Spray 3 1/2- to 4-quart slow cooker with cooking spray. Separate each can of dough into 10 biscuits; cut each biscuit into quarters. Arrange biscuit pieces in bottom and up side of slow cooker. Pour sausage mixture into slow cooker. Place triple layer of paper towels on top of ingredients in slow cooker.
  • 4 Cover; cook on Low heat setting 3 hours 30 minutes to 4 hours 30 minutes or until biscuits are cooked through and deep golden brown around edges. Spoon into bowls to serve.
  • 1 In 12-inch nonstick skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink. With slotted spoon, remove sausage from skillet to bowl. Set aside.
  • 2 Add butter to pan drippings in skillet; cook over medium heat until butter is melted. Add flour; cook about 1 minute, stirring constantly with whisk, until no lumps remain. Add milk; cook 2 to 3 minutes, stirring constantly, until mixture is thickened. Remove from heat. Stir in soup, fennel seed and sausage until combined.
  • 3 Spray 3 1/2- to 4-quart slow cooker with cooking spray. Separate each can of dough into 10 biscuits; cut each biscuit into quarters. Arrange biscuit pieces in bottom and up side of slow cooker. Pour sausage mixture into slow cooker. Place triple layer of paper towels on top of ingredients in slow cooker.
  • 4 Cover; cook on Low heat setting 3 hours 30 minutes to 4 hours 30 minutes or until biscuits are cooked through and deep golden brown around edges. Spoon into bowls to serve.

EXPERT TIPS

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Expert Tips

Top each serving with sliced green onions, if desired.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
330
(
Calories from Fat
160),
% Daily Value
Total Fat
17g
17%
(Saturated Fat
7g,
7%
Trans Fat
0g
0%
),
Cholesterol
25mg
25%;
Sodium
830mg
830%;
Total Carbohydrate
35g
35%
(Dietary Fiber
0g
0%
  Sugars
6g
6%
),
Protein
9g
9%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
0%;
Calcium
6%;
Iron
10%;
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.