Deer Sausage Gravy Biscuits are so easy to make. Ground venison sausage is browned and flour and milk are added to create a delicious gravy.
I never thought I would be blogging about biscuits. My mom is the queen of biscuit-making. Me, not so much.
I’ve watched my mom bake biscuits since I was knee-high to a grasshopper, never using measurements or a recipe. She’s been baking them since she was eight years old.
Grab my mama’s biscuit recipe if you’re making homemade biscuits to go with the deer sausage gravy.
I thought I would never learn how to make homemade biscuits. I was scared of the dough.
The first time I made biscuits, I could have thrown them against a brick wall and they would have broken the wall. I overmixed that dough like a boss.
So, for years, I stuck with cornbread or rolls. And every few months I would try to make mama’s biscuits. All I would end up with was a hot mess!
But you can’t keep a good woman down! I decided, once and for all, to conquer the fear of the brick biscuit. I mean, really, how hard can it be?
With sleeves rolled up, I decided I would make mom’s biscuits, the ones with the three-finger prints on top, I would just make them my way.
And I found out that as long as I didn’t have to put my hands in that ooey, gooey dough, I was OK.
I used my trusty old pastry blender (let’s face it, that pastry blender has never been near a pastry). And I found out I can make biscuits, as long as I don’t have to touch the dough!
A few days ago I had the pleasure of hosting some VIPs (grandkids) for an overnight visit. When I asked what they wanted for breakfast, they told me in no uncertain terms, “We want homemade biscuits and deer sausage gravy.” And I was able to say, “I’ve got you covered.”
Helpful Hint: If you don’t have venison on hand, use ground pork sausage. Jimmy Dean is my favorite.
Deer Sausage Gravy Disclaimer: I do not eat deer meat. I think I watched Bambi too many times growing up. But the rest of the family loves it. I may be kicked out of the South for this admission!
Deer Sausage Gravy Biscuits
Brown sausage in a large skillet on medium-high heat. Crumble the sausage as it browns.
Add 2-3 heaping Tablespoons of flour. Keep stirring the gravy for a few minutes until the flour has browned. Stir in a couple of pats of butter.
Once the butter has melted, add the milk slowly, stirring. If the gravy is too thick, add more milk until you get the desired consistency.
Serve over biscuits.
- 1 pound bulk mild deer sausage (or pork sausage)
- 2-3 T flour
- 1 cup milk (plus more if needed)
- Salt & pepper to taste
- In a skillet, on med/high heat, brown sausage. Do not drain.
- Add a tablespoon or two of butter. Stir in the flour until well mixed and flour is no longer white.
- Add one cup of milk. Stir and simmer. If it's too thick, gradually add more milk until the right consistency.
- Salt and pepper to taste. Serve over split biscuits.
Amount Per Serving Calories 274Total Fat 19gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 11gCholesterol 70mgSodium 575mgCarbohydrates 9gFiber 0gSugar 1gProtein 17g
This is the grandkid’s favorite breakfast. That’s why the pics are taken in a plate with a Toucan in the background. 🙂
If you don’t make homemade biscuits, use frozen instead. I won’t tell a soul. I promise!