This creamy country breakfast is incredibly easy to make and perfect for feeding a crowd. I like using my angel biscuits recipe for this dish, but refrigerated biscuits work just as well—either way, the result is tender biscuits and a rich, creamy gravy.
❤️ Why you’ll love it
- Hearty, comforting breakfast that satisfies a crowd.
- Works with homemade biscuit dough or store-bought refrigerated biscuits.
- Made in the slow cooker for hands-off convenience.
- Biscuits bake soft and fluffy while the gravy turns out rich and creamy.
This is ideal for weekend brunches, holidays, or any time you want a warm, self-serve breakfast. The slow cooker keeps everything warm so guests can help themselves.
It’s also an easy option for busy weekday mornings when you want a filling meal with minimal fuss.
🧾 Ingredients
Overview of the ingredients. Full measurements and step-by-step instructions are in the recipe card below.
- Ground breakfast sausage (pork or turkey)
- All-purpose flour for thickening
- Milk (whole milk recommended for a richer gravy, but any milk works)
- Refrigerated biscuit dough or homemade biscuits
- Salt and black pepper to taste
🔪 Instructions
This is a summary of the steps. Full instructions are in the recipe card below.
- Brown the sausage in a large skillet, breaking it into crumbles.
- Stir in the flour and cook, stirring constantly, until the flour is absorbed and lightly toasted.
- Gradually add the milk while stirring to avoid lumps; bring to a gentle boil and cook until thickened.
- Season with salt and pepper, pour the hot gravy into the slow cooker, and arrange unbaked biscuits on top.
- Cover and cook on low for about four hours, then keep warm up to two hours before serving.
🥄 Equipment
You’ll need a skillet to brown the sausage and a 5–6 quart slow cooker to finish the dish. A whisk and heatproof spoon are helpful for stirring the gravy.
- Large skillet
- Slow cooker (5–6 quart recommended)
- Whisk or wooden spoon
🥫 Storage
Store leftovers in the refrigerator in a covered or airtight container for up to 3 days.
The gravy freezes well for up to two months; freeze biscuits separately to prevent sogginess.
Reheat in a 375°F oven for 10–15 minutes or in the microwave for 2–3 minutes until warmed through.
📖 Variations
- Use turkey sausage for a lower-fat option.
- Add diced onion while browning the sausage for extra flavor.
- Stir in garlic powder or crushed red pepper flakes for a savory or spicy kick.
- For traditional biscuits-and-gravy, bake biscuits in the oven and keep gravy warm in the slow cooker.
- Substitute bacon and bacon drippings for the sausage if desired.
- Bake the assembled casserole in a 350°F oven for 30–40 minutes until biscuits are golden, if you prefer oven baking.
- Top with grated Cheddar about 30 minutes before serving for a cheesy finish.
💭 Tips
Expert Tip: Once you add the flour, stir constantly over medium heat so the roux doesn’t scorch.
- Add milk gradually while whisking to prevent lumps.
- If lumps form, press them against the side of the pan with the back of a spoon or strain the gravy.
- Thin an overly thick gravy with a splash of milk or cream; thicken a thin gravy with a flour-and-water slurry.
- Double or triple the recipe for a crowd, but use a large slow cooker so biscuits have room to bake on top.
- Spray the slow cooker with nonstick spray for easier cleanup.
- If using frozen biscuits, allow extra cooking time or thaw them first.
- Limit holding time on warm to 2–3 hours; add hot milk if the gravy dries out.
👩🍳 FAQs
Cook the assembled biscuits and gravy on low for about 4 hours.
Yes. Plant-based milks work, though texture and richness may vary compared to dairy milk.
Yes. Lower-fat or skim milk will work, but whole milk yields a richer, creamier gravy.
📚 Related recipes
- Crockpot Ranch Chicken — a tender, creamy slow cooker chicken dish.
- Slow Cooker Scalloped Potatoes and Ham — classic southern comfort food made in the crockpot.
- Slow Cooker Smoked Sausage and Potatoes — an easy, cheesy one-pot meal.
-
Crockpot Angel Chicken Recipe (5-Minute Prep, Ridiculously Good)
-
Slow Cooker Brisket Sliders
-
Creamy Tomato Tortellini Soup
-
Slow Cooker Guinness Beef Stew
🍽️ Serve with…
- Egg bites or scrambled eggs for extra protein.
- Tex-Mex Eggs Benedict for a flavor twist.
- Crispy breakfast potatoes instead of hash browns.
- Homemade biscuits if you prefer fresh-baked over canned.
📞 The last word
This easy slow cooker biscuits and gravy recipe is a lifesaver for busy mornings and a crowd-pleaser for special occasions. Set up a breakfast bar and let guests serve themselves while you enjoy time with them instead of being stuck in the kitchen.
Adjust the recipe servings in the card below to scale the ingredients for the number of people you’re feeding. Save it to your recipe collection for quick access later.
If you love this recipe, please rate it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Crockpot Biscuits & Gravy
Ingredients
- 1 pound bulk pork breakfast sausage
- ¼ cup all-purpose flour
- 2½ cups milk
- 16.3 ounces refrigerated biscuits, or homemade
- Salt and black pepper to taste
Instructions
- Brown the sausage in a large skillet, breaking it into crumbles as it cooks, about 5 minutes.
- Stir in the flour and continue stirring until the flour is absorbed and lightly cooked, about 1–2 minutes; avoid scorching.
- Gradually add the milk while stirring; bring to a slow boil and cook until the mixture thickens, stirring constantly.
- Reduce heat and simmer 2–3 minutes, stirring to prevent scorching. Season with salt and pepper.
- Pour the hot gravy into a 6-quart slow cooker. Arrange unbaked biscuits on top of the gravy.
- Cover and cook on low for 4 hours. Keep warm up to 2 hours before serving.
Notes
Crockpot biscuits and gravy can be refrigerated up to 3 days in a covered container. Freeze gravy up to two months; freeze biscuits separately to avoid sogginess. Reheat in a 375°F oven for 10–15 minutes or in the microwave for 2–3 minutes.
Tips
Expert Tip: Once you add the flour, stir constantly over medium heat to prevent scorching.
- Add milk slowly while whisking to avoid lumps.
- Press any lumps against the pan with the back of a spoon to break them up.
- Thin thick gravy with milk or cream; thicken thin gravy with a flour-and-water slurry.
- Use a large slow cooker when scaling the recipe so biscuits have room to bake on top.
- Spray the slow cooker well with nonstick cooking spray for easy cleanup.
- Thaw frozen biscuits first or allow extra cook time if using frozen.
Nutrition Facts
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Carbohydrates: 35 g
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Protein: 15 g
Nutrition information is estimated. Verify values if using for medical purposes.
This recipe has been tested several times. Changing ingredients or technique can affect results.