Pinterest

12
Save

19
Print

26
Facebook

1
Email

2

Sausage Biscuit Sandwiches with Gravy

Prep 25 min
Total 25 min
Ingredients 7
Servings 5

This mashup of the iconic southern sausage biscuit with biscuits and gravy takes breakfast biscuits to the next level. MORE+ LESS-

By Pillsbury Kitchens

Updated August 9, 2018

Make with

Pillsbury Biscuits

Ingredients

can (6 oz) Pillsbury™ Flaky Layers refrigerated Buttermilk biscuits (5 biscuits)

uncooked pork breakfast sausage patties (from 12-oz package)

tablespoons butter

tablespoons all-purpose flour

1/4

teaspoon salt

1/4

teaspoon pepper

cup milk

Steps

Hide Images

1

Heat oven to 400°F. Bake biscuits as directed on can.
2

Meanwhile, in 10-inch nonstick skillet, cook sausage over medium heat 8 to 10 minutes, turning once, until browned and thoroughly cooked. Transfer sausage patties to plate; cover, and set aside.
3

Wipe out skillet. Add butter to skillet; melt over medium heat. Add flour, salt and pepper; cook 30 to 60 seconds or until thickened and beginning to brown. Stir in milk; heat to simmering, stirring frequently. Cook 1 to 2 minutes, stirring frequently, until thickened.
4

Split biscuits; place one sausage patty on each biscuit bottom. Spoon 1 tablespoon of the gravy over each sausage patty; replace biscuit top. Serve biscuits with remaining gravy.

Expert Tips

For a fun alternative, serve gravy on the side for dipping instead of spooning inside the biscuits.
The gravy will be slightly thick to allow spooning inside of the biscuits.

Nutrition Information

Nutrition Facts

Serving Size: 1 Sandwich

Calories: 300
Calories from Fat: 190

% Daily Value

Total Fat: 21g; 33%
Saturated Fat 9g 45% Trans Fat 0g
Cholesterol: 40mg; 13%
Sodium: 760mg; 32%
Potassium: 140mg; 4%
Total Carbohydrate: 20g; 7%
Dietary Fiber 0g 0% Sugars 5g
Protein: 8g

% Daily Value*:

Vitamin A: 6%; 6%
Vitamin C: 0%; 0%
Calcium: 6%; 6%
Iron: 6%; 6%

Exchanges:

1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 2 1/2 Fat;