Slow Cooker Biscuits and Gravy Recipe

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This is how to cook slow cooker biscuits and gravy together with a thick mushroom gravy and homemade biscuits or with frozen rolls.

Prep Time15

Cook Time2

Course: Breakfast

Cuisine: American

Keyword: biscuits, crockpot, gravy, slow cooker

Servings:

Author: Justine

2 cup all purpose flour if using frozen rolls, defrost for 45 minutes - 1 hr. covered and skip these ingredients
3 tsp baking powder
1 tsp salt
1 tbsp sugar
1/2 cup butter cold, shredded
3/4 cup milk whole

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.