• 9 Ratings

This recipe turns biscuits and gravy into a one-pot meal. Cook the light, tender, and flaky biscuitlike dumplings atop the gravy in your slow cooker.

Source: Better Homes and Gardens


Recipe Summary

25 mins
2 hrs to 3 hrs (low), plus 25 to 30 minutes (high)


Ingredient Checklist


Instructions Checklist
  • In a very large skillet cook sausage, onions, and garlic over medium-high heat until sausage is brown and onions are tender, using a wooden spoon to break up sausage as it cooks. Do not drain. Sprinkle the 1/4 cup flour over sausage mixture; stir flour into the sausage mixture. Cook and stir over medium heat for 1 minute. While stirring, gradually add the 3 cups milk. Cook and stir until thickened and bubbly. Stir in fennel seeds, sage, and pepper. Transfer mixture to a 3-1/2- or 4-quart slow cooker.

Instructions Checklist
  • Cover and cook on low-heat setting for 2 to 3 hours.

Instructions Checklist
  • For dumplings, turn slow cooker to high-heat setting. In a medium bowl combine the 3/4 cup flour, the cornmeal, baking powder, and salt. In a small bowl combine the egg, the 1/3 cup milk, and the butter. Add egg mixture to flour mixture. Stir with a fork until moistened. Make 8 dumplings by using two spoons to drop dough directly on top of sausage gravy in slow cooker.

Instructions Checklist
  • Cover and cook for 25 to 30 minutes more or until a toothpick inserted into a dumpling comes out clean. (Do not lift cover during cooking.) If desired, sprinkle tops of dumplings with parsley.

Instructions Checklist
  • If desired, keep gravy and dumplings warm, uncovered, on warm setting or low-heat setting for up to 1 hour.

Nutrition Facts

551 calories; total fat 37g; saturated fat 14g; polyunsaturated fat 5g; monounsaturated fat 15g; cholesterol 128mg; sodium 923mg; potassium 544mg; carbohydrates 28g; fiber 2g; sugar 7g; protein 24g; trans fatty acid 0g; vitamin a 437IU; vitamin c 4mg; thiamin 1mg; riboflavin 0mg; niacin equivalents 7mg; vitamin b6 0mg; folate 48mcg; vitamin b12 2mcg; calcium 202mg; iron 3mg.


9 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
Very Good, I did alter it a little to meet what I had and because of my picky eaters I cook for. I did not use the onions, however I added 1/2 an onion soup mix pack in the crockpot, I also left out fennel and sage as my sausage provided enough spice. I did not have bulk sausage I had bob evans links but I easily peeled off the skin and used as normal ground sausage. Waiting for the biscuits to cook now, plenty enough for 8. Also I did cook for 3 hours and my crockpot has a vent so I ended up having to add more milk. Thanks for the recipe!