How to make biscuits and sausage gravy in a slow cooker

How to make biscuits and sausage gravy in a slow cooker


1lb (450g) pork sausage
1/4 cup (60g) butter
1/3 cup (78g) flour
3 cups (710mL) milk
1 10.5oz (300mL) can cream of chicken soup
1/2 tsp salt
1/2 tsp pepper
1/2 tsp fennel
Homemade Biscuit Dough (see below recipe).
For the Biscuits
1 cup (240g) flour
1/2 teaspoons sugar
1 1/2 tsp baking powder
1/2 teaspoon salt
4 tbsp cold butter, cubed
6 tbsp milk


1. For the biscuits, mix the flour, sugar, baking powder and salt together in a medium-sized bowl. Add the cubes of butter to the mixture and use the pads of your fingers to rub the butter into the flour until crumbly. Slowly pour the milk into the middle of the crumbly mixture and knead until a biscuit dough forms.
2. Cook the sausage in a dry frying pan over medium heat. Once cooked, remove the sausages from the pan but keep the drippings. Add the butter to the drippings and heat until melted. Once melted, slowly add the flour, salt, pepper and fennel seeds, stirring with a whisk until smooth. Slowly add in the milk, stirring constantly until well-blended. Stir in the soup and set to one side.
3. Cut the biscuit dough into 2″ pieces (or if using refrigerated dough, cut into quarters). Grease the bottom of your slow cooker before placing the biscuit dough into the bottom and up the sides of the slow cooker (if there is extra dough).
4. Pour the sausage gravy into the middle of the biscuits, cover and cook on a low setting for 4 hours.

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