Name: Vintage Biscuits & Sausage Gravy
Ingredients: 1 pound bulk sausage (hot or mild); 1 can pillsbury biscuits; 2 tablespoon butter; 3 tablespoon flour; 1/2 teaspoon dry mustard; 1/4 teaspoon salt; 1/8 teaspoon black pepper or to taste; 2 1/2 cup milk

Vintage Biscuits & Sausage Gravy

12 Comments

Bring your taste buds and warm memories along for these Vintage Biscuits & Gravy. It's the perfect breakfast to indulge on with your family. It might even remind you of simpler times.

Notes

This recipe doubles really well.

Ingredients

1 pound bulk sausage (hot or mild)
1 can pillsbury biscuits
2 tablespoons butter
3 tablespoons flour
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/8 teaspoon black pepper or to taste
2 1/2 cups milk

Instructions

Cook biscuits per package directions, keep warm until gravy is ready.
Cook sausage, remove from pan and drain.
In a saucepan over medium-high heat melt the butter-stir in the flour and whisk until smooth.
Add mustard, salt and pepper. Gradually whisk in the milk and whisk until smooth.
Bring to a boil and stir 1 minute or until as thick as you want.
Remove from the heat and add the cooked sausage.
Serve over hot biscuits.

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ospreycbk 2490616

Aug 02, 2013

How do you make the gravy without the drippings from the sausage you cooked and why are you using canned biscuits instead of biscuits made from scratch. If your going to use canned biscuits just get the canned sausage gravy to put over them. Whoever considered this to be a Vintage Biscuits and Sausage Gravy receipe in your shop needs to be shot.

pombogarden85 3308 357

Sep 18, 2013

I totally agree using Biscuits from scratch not canned biscuits. Not the same.

Donnakke

Jan 10, 2013

Since when can you get. Vintage biscuits in a can? How do you make sausage gravy without the. Drippings I've been making biscuits and gravy for at least 40 years, this is not how to do it. Keep Looking

romansc 3809548

Sep 22, 2012

Serve with slices of tomato for a real treat

grumpy

Jan 21, 2012

deepend333, I also do not use canned ANYTHING if I can avoid it. This recipe must be a joke by calling it " VINTAGE ". I have a recipe that I got from Taste of Home about 14 years ago for yeast biscuits, " Angel Biscuits " . See if you can't find it. They are worth the time it takes.

deepend333

Jan 05, 2012

I don't believe using canned biscuits is vintage.....why not go that extra mile and make homemade...there's nothing better

MissMaggie

Jun 09, 2011

Hi Grandmama1954, Thanks for the tip. I'm sure many of our readers will love to try it this way. -Editors at RecipeLion

Grandmama1954

Jun 08, 2011

I use Pillbury Grands for this recipe with fantastic results. When frying the sausage, add a 1/4 cup of finely chopped onions, then add a pinch of red pepper flakes, 1/4 tsp garlic granules to the sausage to the mix and you have a most wonderful biscuit and gravy with a kick. :)

grumpy

Aug 02, 2014

Canned biscuits? Why?

JessiCAN

Jun 08, 2011

@Chef 1669212: Thanks for your input! -- Editors of RecipeLion

Chef 1669212

Jun 07, 2011

Don't use canned biscuits. Make them from Bisquik or Jiffy Mix or anything but NOT canned biscuits. Canned are OK for butter or jelly or honey and eating with your fingers but NOT for eating with a fork and covered in gravey. Canned do not have the texture to carry the gravey and sausage. Some stores even carry frozen and/or ready made biscuits that are quite good.

grumpy

Aug 02, 2014

bisquik or jiffy mix? WHY? Scratch biscuits only take about 5 min. longer to make and taste much better.