Search Term

Enter a search term (optional)


Select One (optional)



Show only results that have an image


Select as many as you like (optional)

  • Christmas
  • Cinco de Mayo
  • Earth Day
  • Easter
  • Fall
  • Father's Day
  • Halloween
  • Jewish Holiday
  • Kwanzaa
  • Mother's Day
  • New Year's
  • Patriotic Holiday
  • Spring
  • St. Patrick's Day
  • Summer
  • Thanksgiving
  • Valentine's Day
  • Winter
  • Back to School
  • Birthdays
  • Fourth of July
  • Labor Day
  • Memorial Day
Cuisine Type

Select as many as you like (optional)

  • American
  • Amish
  • Asian
  • Chinese
  • French
  • Greek
  • Indian
  • Italian
  • Japanese
  • Jewish
  • Mexican
  • Southern
  • Tropical


Select as many as you like (optional)

  • Spring
  • Summer
  • Fall
  • Winter
Cooking Method

Select as many as you like (optional)

  • Casserole
  • Grilling
  • Microwave
  • No Bake
  • Oven
  • Pressure Cooker
  • Skillet
  • Slow Cooker
Cooking Time

Select One (optional)

Preparation Time

Select One (optional)

Chill Time

Select One (optional)

Number of Ingredients

Select One (optional)

Slow Cooker Time HIGH

Select One (optional)

Slow Cooker Time LOW

Select One (optional)


Free Offer
12 Overnight Breakfast Casseroles for Christmas Morning

Discover delicious casserole recipes with this FREE eBook! The best way to feed the entire family at once and still add that oh-so-special homemade touch is with delicious breakfast casseroles.

Bonus: Get our newsletter & special offers for free. We will not share or sell your email address. View our Privacy Policy

Latest Comments

Vintage Biscuits & Sausage Gravy

Vintage Biscuits & Sausage Gravy

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.

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

This recipe doubles really well.

Your Recently Viewed Recipes

Free projects, giveaways, exclusive, partner offers, and more straight to your inbox!

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

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.

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

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

Serve with slices of tomato for a real treat

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.

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

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

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. :)

Canned biscuits? Why?

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

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.

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


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips


Connect With Us

Facebook Google Plus Instagram Twitter Pinterest
Twitter Blog Email RSS

About Us Advertise Contact Us FAQ Keyword Index Privacy Policy Submit Your Recipes Subscribe Terms of Service Unsubscribe

---- 1 ----


Images from other cooks

There are currently no images from other cooks.