🦌🍳Rick’s Biscuits & Sausage Gravy 

There’s nothing that gets a deer camp moving in the morning like a hot skillet of sausage gravy and fresh biscuits. When that cast iron starts sizzling and the coffee is brewing, you know it’s going to be a good morning. This is one of those simple, hearty breakfasts that fills everyone up before a long day in the woods or on the water.

Rick’s biscuits and gravy recipe is quick, easy, and guaranteed to disappear fast when the whole camp shows up hungry. And if you know Rick, you know he likes a little heat — so he usually goes with spicy breakfast sausage to give the gravy a little kick.

Ingredients 🧾

For the Sausage Gravy

• 1 pound bulk pork sausage (Rick prefers spicy sausage for a little extra kick)
• 2 tablespoons butter
• ⅓ cup all-purpose flour
• 3 to 3½ cups milk
• ¼ teaspoon granulated garlic
• 1 teaspoon black pepper (or to taste)
• ½ teaspoon salt (or to taste)

For the Biscuits

• Fresh baked biscuits (store bought or homemade) 🥐

Directions 🍳

Set a large skillet (Rick prefers cast iron) over medium heat. Add the sausage and use a wooden spatula to break it into small pieces while stirring. Cook until browned and fully done, about 8–10 minutes.

Add the butter to the skillet and stir until melted.

Sprinkle the flour, garlic, and pepper over the sausage and slowly stir until everything is well coated and the grease is fully absorbed. Continue stirring and let the flour cook for about 2 minutes.

While stirring, slowly pour in 3 cups of milk. Continue stirring and allow the gravy to simmer until it thickens, about 3–5 minutes.

Add salt if needed. If the gravy becomes too thick, stir in the remaining ½ cup of milk until it reaches the desired consistency.

Serve hot over warm fresh biscuits.

Deer Camp Tip 🏕️🦌

Biscuits and gravy always goes fast at camp, so if you're feeding a crowd, double the gravy recipe. And if you really want to take it up a notch, try it with venison breakfast sausage from your own deer — it might be the best deer camp breakfast there is.