Biscuits and Gravy Rolls

biscuits and gravy rolls Breakfast
Biscuits and Gravy Rolls
  • Prep 20 min
  • Total 45 min
  • Servings 12

Spoon some gravy over sausage-filled rolls for a clever twist on the breakfast classic, biscuits and gravy. MORE+ LESS-

Stephanie Wise
Updated September 15, 2013
Make with



lb ground pork sausage
2 1/2
cups Original Bisquick™ mix
cup milk
tablespoon sugar
Salt and pepper, to taste


tablespoons pork sausage drippings (or butter)
tablespoons Gold Medal™ all-purpose flour
cups milk


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  • 1
    In 8-inch skillet, crumble and cook pork sausage over medium heat, stirring occasionally, until no longer pink. Drain, reserving drippings.
  • 2
    Heat oven to 375°F. Lightly grease or spray 13x9-inch pan.
  • 3
    In large bowl, stir Bisquick mix, milk and sugar until dough forms. Place dough on surface lightly sprinkled with Bisquick mix; knead until smooth, about 10 turns. Roll out dough to 15x9-inch rectangle. Spread crumbled sausage on rectangle. Roll up dough tightly from one long side; pinch seam to seal. Cut roll into 12 equal slices. Place cut side down in pan.
  • 4
    Bake 20 to 25 minutes or until golden brown.
  • 5
    Meanwhile, return sausage drippings to skillet over medium heat (add butter as needed to make 4 tablespoons total). Add flour; beat with whisk. Slowly add milk, beating constantly. Cook about 5 minutes or until thickened.
  • 6
    Transfer rolls to serving plates. Spoon gravy over tops; sprinkle with salt and pepper to taste.

Expert Tips

  • Make sure the knife you use to cut the dough is sharp. You can also use dental floss to cut the dough into slices.
  • Swap turkey sausage for the pork sausage if desired.

Nutrition Information

No nutrition information available for this recipe

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