Biscuits and Gravy

Biscuits and Gravy

Breakfast, lunch, or dinner, there is never a time when customers aren’t hungry for the fluffy, golden goodness of freshly cooked biscuits with gravy. This traditional recipe fills your menu out with a time-tested appetizer that’s always in demand. 


  • Buttermilk Biscuits, baked - 8 each
  • Water - 1 quart
  • Classic Gourmet Chicken base - 4-5 tbs.
  • Heavy cream - 1 Cup
  • Sausage, cooked/crumbled - 2 Cups
  • Roux, prepared - 1 Cup
  • Black pepper, ground - 2 tbs.
  • Onions yellow , 1/4" dice - 1 Cup
  • Phase, LBA - .25 Cup
  • Salt, Kosher - As needed

Cooking calculator

Adjust measurements based on the number of servings


  1. In a large pot place the Phase. Once the Phase is hot, cook the sausage and onions until golden brown.

  2. Add in the water, chicken base, and the remaining of dry ingredients. Bring to a boil and add the roux to thicken. Blend well with a whip, and let simmer on low heat for 1 hour. Stir often to avoid burning. Finish the gravy with heavy cream and combine well. 

  3. Pour completed gravy into a clean container, cool, and place in the refrigerator until needed.

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