Venison Sausage Gravy and Biscuits

Venison Sausage Gravy and Biscuits
Venison Sausage Gravy and Biscuits

A true pleasure to Southerners–soft flaky buttery biscuits topped with peppery venison sausage gravy. It’s the comfort food of all comfort foods. A meal that’s good for breakfast, lunch, dinner or whenever the mood strikes.

I know some of you might be thinking you’ll pass on this recipe because your biscuits are not very good. You don’t have to bake fresh biscuits. You can use whatever you want–frozen biscuits or canned biscuits. I personally prefer homemade biscuits, but I know sometimes people can’t get the hang of making them. I had a hard time making them myself back a long time ago, so don’t feel bad.

Back then I didn’t have the internet–yes, I’m that old, so I asked everyone I knew for tips, especially my Momaw Inie and Aunt Teresa. They made the best biscuits I ever tasted. With their advice and practice, I finally made some darn good biscuits. Mine are still not as delicious as theirs, but when I make them if you don’t grab one quick, you won’t get one. They’re gone fast!

If you’d like to try making your own buttermilk biscuits, below is their advice, along with mine, but if you don’t that’s fine, too.  

Biscuit Making tips:

  • The main important tip is to use fresh ingredients. They don’t need to be new, but just not old.
  • Buy good quality name brand flour. I can’t tell you how many times I have ruined a meal because I was trying to save a few cents and bought a cheap/store brand flour. I learned my lesson years ago and now I only buy good brands. My favorite is White Lily and King Arthur Flour.  
  • Use cold butter and shortening and when you mix it into the dry ingredients, use a dough cutter. Some people like to use their hands (that’s ok) but this causes the butter and shortening to warm plus it can really be painful if you have arthritic hands.
  • The more you mix the dough, the tougher the biscuits will be, so mix gently and as little as possible.
  • Use wax paper instead of a cutting board to make your biscuits. This makes cleanup extremely easy.
  • Put plenty of flour on the wax paper and spread it out. Don’t work the flour into the dough unless it’s too wet and needs more flour.
  • You don’t have to use a dough roller. You can pat the dough out with your hands. I personally do better when I don’t use a dough roller but to each their own.
  • Make sure the dough has an even thickness so they bake evenly. Plus, it much easier and prettier when you’re filling the biscuit with other food.
  • Make sure the biscuit cutter is sharp. You need it to be able to slice through the dough easily. If it’s not sharp, when you cut them out the sides will be sort of squished and misshapen.
  • Lightly floured the biscuit cutter with each cut. This provides a better cut and helps the dough not stick to the cutter when you pull it away.
  • After the biscuit is cut out, gently dust the excess flour from the bottom of the biscuit with a basting brush.
  • If you want a taller biscuit, place them closer together, such as 1/2″ or closer and if you want a rounder/flatter biscuit go with at least 1″ apart.

So, there you have it–our biscuit making tips. I hope that’s helpful to those of you that have trouble making biscuits. Now let’s get to the recipe.

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Venison Sausage Gravy and Biscuits

Prep Time: 10 minutesYield: 12 biscuits – 1 qt. of gravy
Cook Time: 20 minutesServing Size: 1 Biscuit + 5.3 Tbsp. of gravy
Total Time: 30 minutesCalories Per Serving: 385

Ingredients for Buttermilk Biscuits

  • 4 cups all-purpose flour (if you use self-rising omit the baking powder and salt)
  • 3 tsp. baking powder
  • 3/4 tsp. salt
  • 1 1/4 cup of buttermilk (give or take)
  • 1/2 cup of butter
  • 1/2 cup of shortening
  • 1 lb venison sausage (breakfast sausage)
  • 1⁄4 cup all-purpose flour
  • 2 cups of milk
  • 2 Tbsp. vegetable oil
  • 1/4 tsp. salt (optional)
  • 1/4 tsp. black pepper (optional, you can add more if you want more of a peppered gravy)

Ingredients for Venison Sausage Gravy

  • 1 lb venison sausage (breakfast sausage)
  • 1⁄4 cup all-purpose flour
  • 2 cups of milk
  • 2 Tbsp. vegetable oil
  • 1/4 tsp. salt (optional)
  • 1/4 tsp. black pepper (optional, you can add more if you want more of a peppered gravy)


  1. Let’s make the biscuits first. Preheat the oven to 375 F. Mix all of the dry ingredients together and then cut the butter and shortening into tiny pieces and mix it into the dry ingredients with a dough/pastry cutter until it looks like tiny crumbs or almost like cornmeal.
  2. Make a dent in the center of the flour mixture and add the buttermilk. Fold the flour into the milk and gently stir/fold just until it’s incorporated. Please note, sometimes you might need more or less milk. If the batter looks too wet, add more flour and if it looks to dry add more milk, but only add a little at a time.
  3. Sprinkle a handful of flour on the wax paper or cutting board and dump your biscuit dough in the center. Then sprinkle a little flour on top of the dough and use your hands to lightly press the dough into about 1/2″ thickness all around and cut the biscuits out using a medium-sized biscuit cutter.
  4. After cutting all the biscuits out, you’ll have some dough leftover. Form that dough into a ball and continue cutting biscuits. Do not add more flour.
  5. Smear shortening in the bottom of the cookie sheet and place the biscuits about 1/2″ apart. Add just a tiny bit of shortening to the tops of the biscuits using a butter knife.
  6. Bake until the tops start to brown, which should be about 8 minutes. Then put the oven on broil, and remove the biscuits. Brush the tops with butter. Place them back in the oven for another minute or just long enough for the tops to brown slightly.
  7. Now let’s make the gravy. Preheat a skillet to medium-high heat and add the vegetable oil and the venison sausage. Fry until the sausage is done, about 7 minutes. Do not drain the excess fat.
  8. Turn the skillet to medium-low heat and add the flour, salt, and pepper, stir well. If it looks too greasy add a dash of flour until it looks right. If it’s too pasty add a dash of vegetable oil. Let it cook for about a minute.
  9. Then add milk and stir well. Cook the venison sausage gravy over medium-low heat until it’s smooth and the thickness you desire. It should take about 4-8 minutes. If it becomes too thick add milk.
  10. Split the biscuits evenly with a butter knife, place in a plate, and top with the venison sausage gravy.

Watch and Follow… 

The good, the bad, and the delicious…

  • Venison Sausage Gravy and Biscuits are low in calories–if you stick to the serving size. It’s also low in sugar and high in protein.
  • The sodium and total fat may be too high for some. See my tips below for making this a more diet-friendly recipe. 

See tips below for making this a more diet-friendly recipe.

Venison Sausage Gravy and Biscuits Nutrition Facts

 Yields: 12 biscuits – 1 qt. of venison sausage gravy Serving: 1 Biscuit + 5.3 Tbsp. of gravy
 Calories 385 Calories from fat: 47
  % Daily Value*
 Total Fat 20 g 31%
 Saturated Fat 6 g 31%
 Monounsaturated Fat 4 g 
 Polyunsaturated Fat 8 g 
 Trans Fat 0.0 g 
 Cholesterol 44 mg 15%
 Sodium 648 mg 27%
 Potassium 206 mg 6%
 Total Carbohydrates 36 g 12%
 Dietary Fiber 0 g 0%
 Sugars 3 g 
 Protein 15 g 30%
Vitamin A 9%Vitamin C 1%
Calcium 9%Iron 14%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA, but were calculated by MyFitnessPal, Inc. by Under Armour, Inc. 

To make this recipe more diet-friendly…

  • To lower the sodium, omit all added salt.
  • To lower the fat, use a low-fat or fat-free buttermilk and a butter alternative for the dough and for brushing the biscuits. You could also use less shortening and butter.
  • All of the above changes will alter the taste, but it’s still good.
  • To help lower the cholesterol and fat you could use less fat in your ground venison. This recipe was calculated using 80/20 ground venison burger.
  • Whatever changes you make to your Venison Sausage Gravy and Biscuits, you can recalculate the nutrition facts at

Bon Appétit

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