We have instructions on how to bake slow cooker biscuits and gravy together here! Thick mushroom gravy with homemade or refrigerated dough. This easy Crockpot recipe is a whole new way to bake this Southern favorite dish without an oven.
This classic breakfast is something you likely enjoyed as a child at your Grandmother’s house. If it is hot and you want an alternative way to bake or just wondering how to cook Crockpot biscuits and gravy we are here to help with step by step directions! (affiliate links present)
How do you bake biscuits if you don’t have an oven?
We have a few different options for you. Maybe you are traveling in an RV, renting a bedroom or living in a hotel in between houses and need creative ways to cook without an oven. Believe it or not your Crockpot, air fryer and pressure cooker are great ways to cook all of the things. You can;
- Follow our directions below to cook homemade biscuits and gravy in a Crock
- Make No Yeast Slow Cooker Rolls with a garlic butter spread
- Homemade Air Fryer Biscuits come out with a bit of crisp on the outside we love too
How Long to Cook Biscuits in Crock Pot
I normally suggest always cooking on low, not this time. In order to get them to rise and fluffy inside you do want to use the high function for this side dish. 2 hours is just about right but that will slightly vary depending on their size and thickness of course.
Jump to:
What is Biscuits and Gravy Made Of?
- Sliced mushrooms – cremini used in this case but baby bellas or chopped portabellas would work
- Butter for both of them of course is a must, we aren’t counting calories on this one y’all
- Salt and a bit of pepper if you desire
- All purpose flour for both to thicken the sauce and the base for the bread
- Whole milk for both, less fat = less rich, makes a creamy gravy texture
- Baking powder is needed for the rise
- You can add a pinch of sugar
Now if you are making your main meal alongside of this you can use the broth that generates from the meat itself instead of butter. Gravy From Chicken Drippings is a great example of how we did that that incorporates the meaty flavor into the thick sauce.
Alternatively you could make Cream of Mushroom Gravy recipe with a can of that “famous” condensed soup instead. Both are great, different textures and ingredients so just choose your fave and go with that for the bottom layer of this duo.
How can you cut biscuits without a biscuit cutter?
- Turn a drinking glass or cup upside down and press it into the dough to cut out round curcles. Make sure the glass has a thin rim for easier cutting.
- Flour the ring part of a mason jar lid to cut out biscuits.
- Use a knife or pizza cutter to cut the dough into squares or rectangles. This is a great option if you don’t mind biscuits that aren’t round.
- Clean and remove both ends of a small can (like from tuna or vegetables) to cut.
- Pat the dough into a flat round and use your hands to gently shape them. They won’t be perfectly uniform, but they’ll have a rustic, homemade look.
What is the best way to make gravy thicker?
There are two main ways to make gravy or really any sauce you make from scratch thicker. If you cook it longer on the stove the liquid will reduce making the contents more thick. For a quicker method you can whisk together 2:1 water to cornstarch (start with 1 tbsp starch or flour) and incorporate that while over medium high heat and bubbling.
Tips for Baking Biscuits in a Slow Cooker
First off you need to read all about How to Make Biscuits From Scratch. There are basics that make such a difference in keeping them fluffy and making those layers you love like using very cold (or frozen) butter that you shred with a cheese grater. I’m not kidding. From there when baking breads in a Crock you do want to lay a dish towel under the lid pulled tight. This will absorb the condensation so the tops don’t get wet. Those are the top 2 to remember.
Can you bake refrigerated biscuits in a slow cooker?
Yes you can!! We share how to cook homemade here but Pillsbury biscuits in a slow cooker cook in 1-1.5 hours on high. You still want to put a tight layer of paper towels under the lid before you cover and cook to keep biscuits on top from getting wet.
In about the same time you can make Crockpot Breakfast Casserole with Frozen Hashbrowns to serve together so guests have a choice and some protein.
Yes you can if you don’t think you will have time to make it fresh and enjoy right away. Cook the sausage and make the gravy as you normally would. Allow it to cool and then transfer to an airtight container. Store the gravy in the refrigerator. It can safely be kept for up to 3 days. Reheat in a saucepan over low to medium heat. Stir frequently to prevent sticking and to ensure even heating. You may need to add a little milk to thin the gravy, as it can thicken when it cools.
If you are baking bread in a slow cooker you can only make so many rolls at a time as they cannot overlap. You could use several of them though to make more. Once done, turn one to warm, and combine them into one pot to make more in the others. In between the layers put a clean dishtowel.
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Slow Cooker Biscuits and Gravy
Equipment
- 1 pan
Ingredients
Mushroom Gravy
- 6 oz mushrooms cremini used, sliced
- 4 tbsp butter
- 3/4 tsp salt
- 1/4 c all purpose flour
- 2 c milk whole
Homemade Biscuits
- 2 c all purpose flour
- 3 tsp baking powder
- 1 tsp salt
- 1 tbsp sugar
- 1/2 c butter cold, shredded
- 3/4 c milk whole
Instructions
- In a large saute pan with high sides, place the sliced mushrooms and cook over low/medium heat until they release their liquid. Once the liquid evaporates, add in the butter and stir.
- Once the butter has melted, add the salt, flour and black pepper. Cook the flour about a minute before whisking in the milk. Whisk until smooth and the gravy starts to thicken. Spray a 6 quart slow cooker with non stick cooking spray and pour in the gravy.
- To make the biscuits, place the flour, baking powder, salt and sugar in a large bowl and whisk together. Shred the cold/frozen butter with a cheese grater ideally or cut into small cubes and cut into the flour mixture using a pastry cutter until it resembles small crumbs. (do not overmix or they will be dense)
- Add in the milk and using your hands mix the dough until it forms a ball. Turn the dough onto a lightly floured surface and rollout until it’s about ½” thick. (handle least amount possible or will be dense)
- Use a 2” biscuit cutter and make circles until the dough is used up. Place the biscuits in a single layer over the top of the gravy in the slow cooker and set the cooker to high and let cook for 2 hours.
- * To avoid a slightly wet biscuit on the top, set a thin dish cloth or a few folded paper towels under the lid taut for the last hour of cooking to prevent condensation from dripping on top of them. Scoop out together with a large serving spoon and serve hot.