Biscuits and Gravy Rolls

  • Prep 20 min
  • Total 45 min
  • Servings 12



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.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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