Slow Cooker Biscuits and Gravy Recipe

A hearty country breakfast that’s ideal for feeding a crowd. This Crockpot Biscuits and Gravy recipe is rich, comforting, and always a hit.

A good plate of biscuits and sausage gravy is a must in my house. Whether we’re eating out, traveling, or hosting a holiday brunch, this classic comfort food is always the first thing my husband looks for on a menu. Making biscuits and gravy in a slow cooker is perfect when you need to feed a crowd, keep food warm, and simplify morning prep. This Crockpot Biscuits & Gravy recipe works wonderfully for large family breakfasts, holiday gatherings, or a leisurely weekend brunch.

Why the Crockpot?

If you’re wondering why bother making sausage gravy and biscuits in a crockpot, here are the practical reasons that sell me every time:

It keeps the gravy and biscuits warm for an extended period so guests can serve themselves when they’re ready.
It’s ideal for serving after early morning events like church service or a sports game.
My favorite part: the biscuits soak up the gravy in the crockpot, melding flavors so the whole dish tastes cohesive and comforting.

Plus, you don’t have to heat the oven — a nice bonus on busy mornings.

What Size Crockpot?

I used a casserole-style crockpot for this recipe. Its long, shallow shape is great for forming a biscuit top and giving everything even coverage. If you don’t have a casserole crockpot, a larger round crockpot — around 6 quarts — works well because you need enough surface area to arrange the biscuits. For a smaller crowd, halve the recipe and use a 4-quart slow cooker.

Short on time?

If you’re pressed for time, make the gravy on the stovetop and bake the biscuits in the oven. Place the gravy in the crockpot, set the baked biscuits on top, cover, and set the crockpot to warm. This keeps the biscuits and gravy hot while still allowing the biscuits to absorb some gravy. It’s a useful trick when you need to serve a hot breakfast to a group with staggered mealtimes.

Crockpot Biscuits & Gravy

A country breakfast that’s perfect for a crowd — rich sausage gravy with a biscuit topping, made in the slow cooker.

Prep Time:
15 mins

Cook Time:
2 hrs

Total Time:
2 hrs 15 mins

Ingredients

1 lb pork sausage
2 tablespoons butter
1/4 cup flour
3 cups milk
Salt and pepper, to taste
1 can refrigerated biscuits (8 count)

Instructions

In a large skillet, brown the pork sausage and break it into crumbles. Remove the cooked sausage to a bowl, leaving the fat in the skillet.
Add 2 tablespoons of butter to the skillet and melt over medium heat. Stir in the flour to form a roux and cook until it turns golden.
Gradually whisk in the milk, then add salt and pepper. Continue whisking and heat until the mixture comes to a gentle boil and thickens. Remove from heat.
Pour the gravy into a large crockpot (a casserole-style or a 6-quart slow cooker works well). Stir in the cooked sausage.
Open the can of refrigerated biscuits and place them, one at a time, on top of the gravy to form a biscuit crust.
Cover and cook on high for 2 hours. Keep on warm until ready to serve.

Notes

If you prefer a faster method or a more traditional presentation, bake the biscuits separately and place them on top of the gravy in the slow cooker. Set the crockpot to warm so everything stays hot and ready to serve. This technique is especially helpful for large gatherings when guests eat at different times.

Servings:
6 Servings

Author:
Amanda Carlisle

More Crockpot Breakfast Ideas

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Crockpot French Toast Casserole
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