Biscuits and Sausage Gravy

Ingredients

• 8 eachrefrigerated biscuit dough$6.57
• 1 lbpork breakfast sausage$5.70
• 2 tbspunsalted butter$0.27
• 0.25 cupall-purpose flour$0.07
• 3 cupwhole milk$1.23
• 0.5 tspkosher salt$0.02
• 1 tspblack pepper$0.14
• Total for 4 servings$14.00

Most of the cost is refrigerated biscuit dough ($6.57) and pork breakfast sausage ($5.70). With oil, spices and staples already at home, the shop drops to about $7.34. Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. Preheat the oven to 375°F (190°C) and set the refrigerated biscuit dough rounds 1 inch apart on an ungreased baking sheet.
2. Bake the biscuits in the oven for 11 to 14 minutes, until puffed and deep golden brown.
3. While the biscuits bake, heat a large skillet over medium heat, add the pork breakfast sausage, and cook while breaking it into small crumbles for 6 to 8 minutes until browned and no longer pink (internal temperature 160°F / 71°C).
4. Add the unsalted butter to the skillet with the sausage and drippings; once melted, sprinkle the all-purpose flour evenly over the meat and stir constantly for 1 to 2 minutes until the raw flour smell is gone and the mixture turns lightly toasted.
5. Gradually whisk in the whole milk to eliminate lumps, bring to a gentle simmer over medium-low heat, and cook for 4 to 6 minutes, stirring frequently, until the gravy has thickened enough to coat the back of a spoon.
6. Stir in the kosher salt and black pepper, taste the gravy, and adjust seasoning if needed before removing from the heat.
7. Split the warm baked biscuits in half horizontally, place two split biscuits onto each plate, and ladle the warm sausage gravy generously over the tops.