Gouda Biscuits and Sausage Gravy

Gouda Biscuits and Sausage Gravy

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  • Prep Time


  • Total Time


  • Servings



  • Biscuits

  • cups Original Bisquick® mix

  • 6

    oz Gouda cheese, shredded (1½ cups)

  • ¾

    cup buttermilk

  • ½

    teaspoon coarse ground black pepper

  • Sausage Gravy

  • 1

    lb bulk pork sausage

  • 1

    cup chopped onion

  • 2

    tablespoons vegetable oil

  • cup all-purpose flour

  • teaspoons dried sage leaves

  • 1

    teaspoon salt

  • ½

    teaspoon onion powder

  • ¼

    teaspoon ground red pepper (cayenne)

  • 3

    cups milk


1. Heat oven to 450°F. Spray cookie sheet with cooking spray. In large bowl, stir biscuit ingredients until soft dough forms. On work surface sprinkled with additional Bisquick mix, pat dough to 3/4-inch thickness. Cut with 2-inch round cutter. Reroll scraps and cut to make total of 16 rounds; place on cookie sheet. Bake 10 to 12 minutes or until golden brown. 2. Meanwhile, in 12-inch skillet, cook sausage and onion over medium heat 8 to 10 minutes, stirring occasionally, until pork is no longer pink. With slotted spoon, remove sausage mixture. Reserve 1 tablespoon drippings; add oil to drippings. Heat over medium heat. Stir in flour, dried sage, salt, onion powder and red pepper with wire whisk. Cook 1 minute, stirring constantly, until smooth and bubbly. Gradually add milk, stirring constantly, until mixture boils and thickens. Stir in sausage mixture. 3. Split warm biscuits; spoon sausage gravy over biscuits.


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