Biscuits and gravy are down-home comfort food for us. This Biscuits and Gravy Roll is a little fancier, and, in my opinion, easier than the original. We eat it for dinner, but it’s great for breakfast, brunch, or lunch, as well. Talk about versatile!
The rich white gravy perfectly compliments the biscuit roll, which would, frankly, be too dry without it. So don’t do one without the other.
- 1 pound breakfast sausage
- ½ cup finely chopped onion
- 3 cups Bisquick baking mix
- 1 cup milk
- 1 teaspoon butter, for brushing top (optional)
- 1-2 teaspoons sausage fat drippings (optional)
- ¼ butter
- ¼ cup flour
- 1 teaspoon beef bouillon
- 1 teaspoon chicken bouillon
- ½ teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon fresh ground black pepper
- 3 cups whole milk or half and half
- Fresh chopped parsley for garnish (optional)
- Line a large baking sheet with parchment or silicone mat, and preheat oven to 350 degrees F.
- In a large skillet, over medium-high heat, combine the sausage and onion, and cook thoroughly. Drain fat.
- In a medium size mixing bowl, fold together baking mix and milk. Don’t over-mix. Shape into a rough ball, and turn out onto floured surface. Roll out into rectangle measuring approximately 12 x 10 inches.
- Sprinkle drained sausage onto dough leaving about 1 inch exposed along each of the longer sides. Fold dough from one exposed side up over meat, and roll up. Seal when you get to the end, and place the seam on the bottom. Transfer to prepared sheet, and bake at 350 degrees for 20-25 minutes or until golden. Remove from oven, and brush top with butter, if desired.
- In a medium size saucepan, over low heat, melt butter with sausage drippings (if using). Whisk in flour, bouillons, salt, onion powder, and black pepper. When completely smooth, add milk or half and half. Whisking constantly, increase heat to medium-high, and bring to a boil.
- Sprinkle with chopped parsley, and serve immediately with biscuit roll.
During the last 10 minutes of baking, start to make the gravy as follows.