This is a sponsored post written by me in partnership with Ibotta. All opinions are my own.
Biscuits Sausage Gravy
Creamy, southern-style sausage gravy made easy in the pressure cooker, and served over homemade buttery, flaky biscuits for the BEST Biscuits and Gravy, hands down.
This might just be one of our favorite breakfast recipes of all time! And once you try it you will know why.
It’s no secret that a yummy homemade breakfast makes for a great start to the day, and there is just something so comforting about biscuits and gravy, combine that with earning cash back with Ibotta on the groceries needed to make it, and you have a winning combination.
Why We Love Biscuits and Gravy
This recipe is so well loved around here because it:
- Tastes Amazing
- Is Easy to Make
- We Earn Cash Back on Groceries
I absolutely love that I can whip up the sausage gravy in the pressure cooker, and it is hands off, while I make the biscuits in the oven. It makes for a really quick and easy breakfast from scratch, and one the whole family loves.
These biscuits and gravy are absolute comfort food on cold winter mornings, but are also nice during the summer to fuel us for a busy day. No matter the season, they hit the spot, and the ingredients for them regularly end up in my shopping cart.
I love using my Ibotta app to find great ways to save and earn when buying the groceries for this recipe. There are always ways to save and earn with Ibotta. No matter how I shop: from in-store grocery offers, online grocery pick-up and delivery!
So whether you use the browser extension to save with online purchases or use the in-app retail and mobile to mobile purchases, or submit receipts in the app, you can EARN CASH BACK when buying food your family loves!
How amazing is that?
What You Need to Make Biscuits and Sausage Gravy
Biscuits and gravy is a classic recipe, and super easy to make in the pressure cooker. The gravy comes together fast, and the homemade biscuits are comprised of typical pantry ingredients. Here is what you need to get started:
Sausage Gravy
- Pork sausage: The sausage part of this recipe is a pork sausage. You can choose hot or mild sausage based on your preference.
- Flour: To thicken the gravy
- Liquid– Milk and Chicken stock, or substitute half and half or heavy cream.
- Seasoning: Salt, Pepper, Paprika, Parsley
Biscuits
- Flour: The base!
- Sugar: Adds flavor.
- Fat: Butter and Shortening are used to get flavorful and flaky biscuits.
- Baking Soda and Baking Powder: This is what makes them rise up tall and airy and delicious like.
- Buttermilk: You can substitute milk with a little vinegar if you do not have buttermilk, but it makes it tender, flavorful, and delicious.
Saving Money and Earning Cash Back on Ingredients with Ibotta
I mentioned that one of the things I love about this recipe is using Ibotta to earn cash back when purchasing the ingredients for it. So how do you do that?
- In store: If you like to go into the store to buy ingredients, rather than using grocery pick up or online ordering, no worries! You can still earn cash back at many major retailers shopping in-store. Here’s how:
- Loyalty Linking: Link the loyalty accounts at your favorite grocery stores (or other retailers) in the Ibotta app and when you use your linked loyalty accounts at checkout, your purchases will be linked to qualifying offers on your list. This is so simple, and means you’ll see the cash back in your Ibotta earnings within 24 hours!
- Receipt Submission: Didn’t plan ahead and link? No worries, never miss out on possible cash back by simply submitting receipts from your shopping trips to the Ibotta app. Go into the app, choose a retailer, add offers for the products you plan to buy (or already bought). Then after shopping submit a photo of your receipt in the app, and get cash back on all qualifying purchases within 24 hours.
- Gift Cards: Buy a gift card from Ibotta for your favorite shops and restaurants and get cash back on the entire amount instantly.
- Loyalty Linking: Link the loyalty accounts at your favorite grocery stores (or other retailers) in the Ibotta app and when you use your linked loyalty accounts at checkout, your purchases will be linked to qualifying offers on your list. This is so simple, and means you’ll see the cash back in your Ibotta earnings within 24 hours!
- Online Shopping with Browser Extension
Prefer to stay home and shop online? You can still save, just be sure to shop online using the Ibotta browser extension! This works for grocery pick-up and delivery as well as retail for earning cash back. - Online Shopping Through the Ibotta App
Do your online shopping through the app to earn cash back on the following types of purchases:- Travel
- Retail
- Delivery
- Apparel
- Entertainment
Disclaimer: All offers were valid as of publish date. Don’t forget to check your app for details as offers change frequently and may not be available in all areas.
How to Make Biscuits and Gravy in the Pressure Cooker
Making this recipe is rather simple, but it does require two parts: The gravy and the biscuits!
Gravy
- Turn Instant Pot on to the SAUTE setting.
- Add the sausage to the pot, and brown, breaking it up with a wooden spoon. Brown for 5 minutes, do NOT drain. The fat is what is going to give our gravy tons of flavor.
- Add chicken stock to the pot.
- Turn pot off SAUTE mode, and place lid on, locking it into place. Set valve to sealing, and set on MANUAL pressure to cook for 5 minutes.
- At this point, start making your biscuits.Once biscuits are in the oven, whisk together flour and milk.
- When the Instant Pot timer beeps, quick release the pressure by moving the valve to “VENTING.” Open the lid, and turn your Instant Pot to the SAUTE setting.
- Pour in the milk mixture. And stir it up.
- Taste, and adjust seasoning with salt and pepper to preference.
- Cook down, stirring constantly until the gravy is thick and bubbly.
- Turn off gravy.
Biscuits
- Preheat oven to 450 degrees F with the rack in the center position.
- Line a baking sheet with parchment paper, and set aside.
- In a food processor, add flour, sugar, baking powder, salt, and baking soda.
- Pulse to combine.
- Add chunks of butter and shortening, and pulse until mixture resembles a coarse sand. (About 15 pulses)
- Transfer mix to a mixing bowl, and stir in buttermilk until just combined.
- Turn dough onto a floured surface, and knead 8-10 times to form a smooth, cohesive ball of dough.
- Roll dough out to ¾ inch thickness.
- Use a 2 inch or 2 ½ inch biscuit cutter, to cut out rounds, be sure to not twist the cutter.
- Gather dough scraps and roll to ¾ inch thick. And repeat until all dough is cut into rounds.
- Take each round, flip it over and place all 12 on lined baking sheet.
- Place in preheated oven and bake for 5 minutes, then turn oven down to 400 degrees, and let bake until golden brown, about 10-12 additional minutes.
- Remove from oven and cool for 5 minutes.
- The top with prepared sausage gravy.
- Garnish with fresh parsley and enjoy!
Tips and Tricks
Making this recipe is Eazy Peazy, but following a few simple tips and tricks will help you get foolproof results every time.
- Cut In the CHILLED Butter for the Biscuits: These delicious homemade buttermilk biscuits are going to be light and fluffy, but also sturdy enough to support this heavy sausage gravy. To achieve this, use chilled butter, and cut it into your flour mixture with the food processor. Chilled is best for the desired results.
- Scrape Bottom of Pressure Cooker: Avoid a “BURN” warning on your pressure cooker by making sure to use a wooden spoon to scrape any brown bits off the bottom of the pot after browning your sausage.
- Season Liberally: I have tested this recipe and love the flavor combo, but the sausage you select, and the potency of your spices will impact flavor, so taste, and adjust to your preference. You can also add other spices like thyme to change the flavor profile some. Have fun with it.
- Make Ahead: Can the Biscuits and Gravy be made ahead? Yes! Whip your biscuits up in advance for an easy morning, biscuits store well for 3 days in an airtight container, or can be made up to a month ahead and stored in the freezer. Reheat in the oven at 325º F until they are warmed through. The gravy can also be frozen for up to 2 months, and should be reheated stove top or in the pressure cooker, add a little liquid to achieve desired thickness, and stir constantly to avoid scorching.
Other Great Recipes:
Breakfast and brunch recipes are so fun, so check out these other great recipes, and be sure to use Ibotta on all your shopping to earn cash back.
- Whole Wheat Pancakes
- German Pancakes
- Broccoli Cheese Breakfast Egg Muffins
- Low Carb Ham and Cheese Crustless Quiche
- Breakfast Stuffed Avocado
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Instant Pot Biscuits and Sausage Gravy
Equipment
- Pressure Cooker
- Biscuit Cutter
- Baking Sheet
- Parchment
- Wooden Spoon
Ingredients
Gravy
- 1 pound ground sausage pork
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon paprika
- 1 cup chicken broth
- 1/2 cup all purpose flour
- 2 1/2 cups milk
- Fresh Parsley to garnish
Biscuits
- 3 cups all purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- 8 Tablespoon butter cut into ½-inch pieces and chilled
- 4 Tablespoons shortening cut into ½ inch pices and chilled
- 1 ¼ cups buttermilk
Instructions
Gravy
- Turn Instant Pot on to the SAUTE setting.
- Add the sausage to the pot, and brown, breaking it up with a wooden spoon. Brown for 5 minutes, do NOT drain.
- Add chicken stock to the pot.
- Turn pot off SAUTE mode, and place lid on, locking it into place. Set valve to sealing, and set on MANUAL pressure to cook for 5 minutes.
- At this point, start making your biscuits.
- Once biscuits are in the oven, whisk together flour and milk.
- When the Instant Pot timer beeps, quick release the pressure by moving the valve to “venting.” Open the lid, and turn your Instant Pot to the SAUTE setting.
- Pour in the milk mixture. And stir it up.
- Taste, and adjust seasoning with salt and pepper to preference.
- Cook down, stirring constantly until the gravy is thick and bubbly. About 5 minutes.
- Turn off gravy.
Biscuits
- Preheat oven to 450 degrees F with the rack in the center position.
- Line a baking sheet with parchment paper, and set aside.
- In a food processor, add flour, sugar, baking powder, salt, and baking soda.
- Pulse to combine.
- Add chunks of butter and shortening, and pulse until mixture resembles a coarse sand. (About 15 pulses)
- Transfer mix to a mixing bowl, and stir in buttermilk until just combined.
- Turn dough onto a floured surface, and knead 8-10 times to form a smooth, cohesive ball of dough.
- Roll dough out to ¾ inch thickness.
- Use a 2 inch or 2 ½ inch biscuit cutter, to cut out rounds, be sure to not twist the cutter.
- Gather dough scraps and roll to ¾ inch thick. And repeat until all dough is cut into rounds.
- Take each round, flip it over and place all 12 on lined baking sheet.
- Place in preheated oven and bake for 5 minutes, then turn oven down to 400 degrees, and let bake until golden brown, about 10-12 additional minutes.
- Remove from oven and cool for 5 minutes.
- The top with prepared sausage gravy.
- Garnish with fresh parsley and enjoy!
Nutrition
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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