This easy, slow cooker biscuits and gravy recipe is perfect for weekend brunches and holiday breakfast... or anytime you need to feed a crowd! Buttery, fluffy biscuits cook right in the slow cooker on top of a thick gravy.
Brown the sausage in a large skillet, breaking it into crumbles as it cooks. This will take about 5 minutes.
Stir in the flour and stir constantly until all the flour is absorbed.
Cook for at least another minute or two but don't let it scorch.
Gradually add milk, stirring constantly.
Cook until the mixture comes to a slow boil and starts to thicken, stirring all the while.
Reduce heat and simmer for 2-3 more minutes, continuing to stir and make sure that the gravy doesn't scorch on the bottom.
Season to taste with salt and pepper and any additional seasonings you want to use.
Pour the hot gravy mixture into a 6 quart crockpot.
Open the biscuits and place the unbaked biscuits on top of the sausage gravy.
Cover and cook on low for 4 hours.
Keep warm until ready to serve, up to 2 hours.
Notes
StorageCrockpot biscuits and gravy breakfast casserole can be stored in the fridge for up to 3 days covered or in an airtight container.The gravy can be frozen for up to two months, however I don't recommend freezing the biscuits in the gravy as they can become mushy. Freeze them separately.Reheat this dish in the oven at 375 degrees F for 10 - 15 minutes, or in the microwave for 2-3 minutes.TipsExpert Tip: Once you add the flour be sure to stir constantly over medium heat as the flour can scorch quickly.
To avoid lumps forming in the milk gravy, add it slowly and whisk constantly.
If your gravy does become lumpy you can smash the lumps against the side of the pan with the back of a spoon.
If your gravy turns out too thick you can thin it with a little bit of milk or heavy cream to make a creamy gravy.
For a too thin gravy make a slurry with flour and water and then add to your gravy and stir until it thickens.
This recipe can easily be doubled or tripled for a crowd. Make sure to use a large (5 or 6 quart) slow cooker so that you have room for the biscuits on top.
Serve this dish with a side of eggs or fresh fruit for a complete breakfast.
Spray your slow cooker well with nonstick cooking spray for easy clean up.
If you are using frozen biscuits you will need to add additional cook time, or thaw them first.
Don't try to keep it warm for more than 2 or 3 hours - the gravy will start to dry out. If that happens you can add a little hot milk to thin it back down.