3 Ingredient Slow Cooker Biscuits and Gravy

Slow Cooked Biscuits and Gravy

This recipe is a man pleaser.  It’s not Fit Yummy Mummy approved or Trim Healthy Mama approved.  It’s not gluten free or dairy free–it’s just yummy.  It’s easy–so easy a child could make it and get tons of compliments.  And if you are hosting an early morning breakfast rehearsal for High School men, definitely bring it.  Even if the center biscuits are not quite done, they will eat it all and one of them will lick the pan and then ask you to bring a double batch next time.

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3 Ingredient Slow Cooker Biscuits and Gravy

3 Ingredient Slow Cooker Biscuits and Gravy

Ingredients

  • 1 lb breakfast sausage (in a bulk log)
  • 2 cans refrigerator biscuits (I used the small ones that come 10 to a can)
  • 2 cans cream of mushroom soup

Instructions

  1. Brown and drain the sausage
  2. Layer 1 can of biscuits in the bottom of a greased slow cooker.
  3. Top with half the sausage and then 1 can of cream of mushroom soup.
  4. Repeat the layers once more.
  5. Set on time delay to cook on high for 2 hours just before time to serve breakfast.
  6. Or 4 hours on low. (A Christmas tree timer works great for this.)
http://groceryshrink.com/2013/06/3-ingredient-slow-cooker-biscuits-and-gravy.html

I anticipate the most frequent question asked will be, Is it safe to leave a slow cooker out on the counter this long before cooking?  I’m not sure. We did it–twice.  And no one got sick.  I think it would be more dangerous if it sat a long time AFTER cooking since the cooking process will kill any bacteria.

If the thought bothers you, you can keep it in the fridge and get up a few hours early to turn on the cooker and go back to bed.  (Allow an extra hour for a cold crock.)  Or you can bake this in the oven at 350 for 45 minutes or until golden.

The first time I made this, I used homemade biscuit dough and homemade gravy made with milk and flour and baked it in the oven.  It was wonderful too.  I haven’t tried the slow cooker method with homemade gravy.  With the 2 hour cooking time, it might make it through without curdling.  If you try it, let me know.  And now some photos my hubby took of the process.

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My Christmas Tree timer came from Aldi this winter and was about $3.

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Yep, totally doing paper plates this time around a kitchen remodel. I’m selling my old dishes this week at a yard sale and then buying new for the new kitchen. It’s hard to believe I’ve had and used my old ones for 15 years! When the paper plates are gone, we’ll start using the new dishes :).

 

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34 Comments

  1. Posted June 4, 2013 at 7:19 am | Permalink

    My family will love this for brunch after church! We love big breakfasts on Sundays, and we’re always so hungry by the time we get home!! Post pics of new dishes please! :)

  2. Susan
    Posted June 4, 2013 at 7:50 am | Permalink

    Oh, looks great! Can’t wait to try it!

  3. Jamie
    Posted June 4, 2013 at 8:24 am | Permalink

    Ohhh YUMMMMMM!!! I will definitely be making this. I have a gluten-free biscuit recipe and gluten-free cream-of soup recipe that I think it would work with. My family will *LOVE* this!

  4. calla
    Posted March 25, 2014 at 12:08 pm | Permalink

    Yum this looks delicious, can’t wait to make. And reguarding leaving it sitting out, since the sausage is cooked first it can sit on the counter for up to 2 hours without the risk of bacteria, I work in the food industry. Thanks for the recipe. So excited since my oven broke :(

  5. Joseph
    Posted September 9, 2014 at 11:36 am | Permalink

    This could probably work with cream of celery or even cream of chicken soup if you have people who aren’t fond of mushrooms (like me 😛 )

    And if you’re in a real hurry (or just plain lazy 😛 ) then you could probably also use pre-cooked Jimmy Dean sausage crumbles too (they come in 9.6-oz. packages so 2 packages should be about the right amount and they come in both regular and turkey)

    I would probably throw Jimmy Dean breakfast sausage crumbles in the crockpot along with the condensed soup and turn it on then make my own biscuits the regular way in the oven :-)

  6. Angela
    Posted September 10, 2014 at 7:11 pm | Permalink

    Thanks for the tips Joseph!

  7. Posted October 13, 2014 at 7:44 pm | Permalink

    Im doing this but in oven!!

  8. Angela
    Posted October 13, 2014 at 10:20 pm | Permalink

    Valorie, I’ll bet it will be even better!

  9. Melissa
    Posted November 25, 2014 at 10:51 pm | Permalink

    I wonder if this might be good with thanksgiving meal? This sounds so good. We have to eat dairy free though because our baby is allergic to milk. Can’t have the cream of mushroom? Do u have any suggestions how we could make this?

  10. Angela
    Posted November 26, 2014 at 10:47 am | Permalink

    Melissa, This would make a great Thanksgiving breakfast :). You can make homemade dairy free cream of mushroom, but I would bake the casserole in the oven instead of in the slow cooker: 1 cup unsweetened original almond milk, 2 Tbs flour, 1/4 tsp salt, 1/4 tsp pepper, 1 Tbs butter or refined coconut oil, 1 can–4 oz sliced mushrooms. Chop mushrooms fine and stir undrained into the almond milk. Melt butter and whisk flour into butter with a little of the almond milk mixture until smooth. Then stir into the rest of the mixture. Cook and stir until thickened.

  11. Steve Ulrich
    Posted December 4, 2014 at 2:18 am | Permalink

    Not just for breakfast. Sounds like dinner to me.

  12. Angela
    Posted December 4, 2014 at 10:08 am | Permalink

    Definitely!

  13. Lisa Osipowicz
    Posted December 9, 2014 at 7:28 pm | Permalink

    The photos seem to show biscuits on top, but the layering instructions do not provide for that…biscuits, then meat, the soup…repeat. Please clarify?

  14. Angela
    Posted December 9, 2014 at 7:47 pm | Permalink

    The picture is of the dish prepared as instructed. The soup bakes into the biscuits on top but you can see the meat on top. Try it, you’ll love it.

  15. Marie
    Posted January 6, 2015 at 9:03 am | Permalink

    Made this dish this morning. Was pleased the way it turned out. Was really good except tasted salty, even after using low sodium soup. Would love to make again if I could figure out how to decrease the salty flavor.

  16. Angela
    Posted January 6, 2015 at 9:33 am | Permalink

    Marie, sausage has a lot of salt in it too. You might try rinsing it after you brown it to remove some of the salt.

  17. Christina
    Posted January 29, 2015 at 11:49 am | Permalink

    I was just wondering if you can do anything other than cream of mushroom soup. My family does not like mushrooms, so is there a different way to do the gravy?

  18. Angela
    Posted January 29, 2015 at 12:15 pm | Permalink

    Absolutely. Leave out the mushrooms. Use chicken broth for cream of chicken soup; add finely chopped broccoli for cream of broccoli, finely chopped celery for cream of celery etc. The cream base is always the same.

  19. Posted February 4, 2015 at 8:19 pm | Permalink

    I love biscuits and gravy for as long as I can remember. I am 63 now and diabetic and a few other fun things and my Dr basically said if it tastes good, spit it out, your breaking the rules. But for the recipe you gave me I will risk a coronary on the spot. Never thought of using cream of mushroom soup in it. Thank you.

  20. Angela
    Posted February 4, 2015 at 9:05 pm | Permalink

    Bill, this recipe is good, but not good enough to risk a coronary, lol. With your health issues you should check out the book Trim Healthy Mama. The name is too bad, because it’s not just for women. Here’s a recipe link for you for biscuits and gravy that will help your body heal: http://www.grassfedmama.com/2014/01/05/trim-healthy-biscuits-sausage-gravy/

  21. cathy
    Posted February 16, 2015 at 6:41 pm | Permalink

    Angela- these look great and I also want to say that I love how you go to alot of trouble to respond to comments and give people options! Very nice :-)

  22. Angela
    Posted February 16, 2015 at 6:43 pm | Permalink

    Thanks, Cathy! I’m glad you found my blog :).

  23. Elisha
    Posted February 22, 2015 at 9:03 pm | Permalink

    Hi Angela…. What is a ” biscuit”? Looks yuummo, but we don’t have anything like this in Australia…what could I use instead? Be interesting to make…thanks great recipes :)

  24. Jamie
    Posted February 22, 2015 at 10:14 pm | Permalink

    Biscuits and gravy are one of my favorite breakfasts. Does it really taste the same as homemade gravy using the cream soup? I always make my own gravy.

  25. Angela
    Posted February 23, 2015 at 8:33 am | Permalink

    Jamie, it’s pretty close to homemade gravy. It’s good for when you’re in a hurry, but nothing really replaces the real thing.

  26. Angela
    Posted February 23, 2015 at 8:35 am | Permalink

    Elisha, Your comment made me smile. I had a good friend from Australia when we were in High School. She came to visit and brought a jar of vegemite. I made her a pan of biscuits and gravy. She wasn’t thrilled and I never developed the taste for vegemite, lol. She explained in Australia biscuits were cookies (shutter at the thought of gravy on them) and what I served as a “biscuit” was a “scone” without sugar in it. Here scones are sweet “biscuits” and can have dried fruit or chocolate in them.

  27. Dena
    Posted May 14, 2015 at 6:36 pm | Permalink

    I’ve made this as directed a few times. I call it my Ghetto Biscuits and Gravy, lol. Everyone at work LOVES it. And it isn’t ghetto, its just the “I’m too busy for the real thing”. Ive had to buy a second crock pot because my son gets so jealous if I make it for work and won’t let him touch it. So…. school breakfast crock pot is going for tomorrow at a low, and my son’s is on high for tonight!

  28. Angela
    Posted May 14, 2015 at 8:39 pm | Permalink

    Dena, Bwa ha ha. Ghetto Biscuits and Gravy, I love it! My boys love this one too.

  29. Christi
    Posted June 20, 2015 at 7:53 pm | Permalink

    Hi,
    I was wondering if the biscuits brown or crisp at all?

  30. Angela
    Posted June 20, 2015 at 9:00 pm | Permalink

    Christi, I don’t remember them being crispy. They aren’t soggy though.

  31. Bev
    Posted June 30, 2015 at 1:08 pm | Permalink

    I wonder if you could use the packaged white country gravy mix, the kind where you just add boiling water, sometimes called peppered gravy. Would it be too watery?

  32. Angela
    Posted June 30, 2015 at 3:53 pm | Permalink

    That stuff is yummy! I don’t know how it would work–you might need to cook it ahead to thicken it. I don’t have much luck with sauces thickening in the slow cooker.

  33. Deann
    Posted July 22, 2015 at 12:59 pm | Permalink

    I’ve seen canned sausage gravy in Wal-Mart, Ingles and Kroger where I live. I’d be willing to bet for those not fond of cream of mushroom soup, or the other kinds of cream soups that the canned sausage gravy would work well too.

  34. Angela
    Posted July 22, 2015 at 10:36 pm | Permalink

    Good idea. I”ve never seen that, but it sounds like it would be perfect.

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