Biscuits and Gravy Dip

As I make my way back and forth to the winery for daily fermentation management, I have been dreaming up this dip. We had a beautiful grape harvest this year, and as a result of all that sunshine, we have some really high sugar musts. They require a little more attention (but taste amazing), so I have been away from my stove.

BUT, this dip, I have been thinking about and was finally able to bring it to life.  You see, I love biscuits and gravy, but not always as a main course. I love serving fancy pancakes for brunch, but also want something savory in the mix. This kind of lets you have it both ways. You get to serve your awesome pancakes for the main course and this can be out when guests arrive! You can thank me later.

I didn't make my own biscuit dough, you can if you want. It just depends how long you want to spend making dip. Instead, I used Pillsbury Grands Biscuits. I cut six biscuits into four pieces each. I popped each piece into my favorite mini muffin pan. These biscuits are the perfect size for this dip and they come out perfect. Every time. Look at their cuteness.

I also still have a garden full of sage, which is a perfect addition to this dip.

I do hope you can try this soon, it will be the hit of your brunch.

Bite-sized yums.

Print Recipe

Biscuits and Gravy Dip

Recipe from: Created by Noble Pig | Serves: Serves 4


  • 2 strips thick cut bacon, diced
  • 1/2 pound breakfast pork sausage
  • 1 Tablespoon minced fresh sage
  • 1/8 cup all-purpose flour
  • 1-3/4 cups whole milk
  • salt to taste
  • 1/2 teaspoon white pepper
  • 1/8 teaspoon cayenne
  • 1/8 cup shedded Parmesan cheese
  • 8 ounces cream cheese, softened
  • 6 Pillsbury Grands Refrigerated Biscuits, cut into 24 pieces


  • Cook bacon in saute pan over medium heat. When bacon is nearly crisp, stir in sausage and sage breaking up any chunks with a spoon. Cook sausage until browned, 8-10 minutes. Transfer bacon and sausage to a bowl; reserve drippings.
  • Sprinkle flour into hot drippings while whisking to remove lumps. Whisk until mixture thickens and begins to brown. Whisk in milk. Cook gravy over medium-high heat, whisking until thickened and flour taste is eliminated, about 8 minutes. Season gravy with pepper and cayenne. Stir bacon and sausage into gravy.
  • Add gravy to the bowl of a stand mixer, along with cream cheese. Mix until both are fully combined. Add salt to taste. Pour dip into a small baking dish and sprinkle with Parmesan.
  • Prepare biscuits, placing each piece into a greased, mini muffin tin. Place dip onto a baking sheet and put into a 350 degree oven for 30 minutes. At the 15 minute mark, place biscuits on the bottom rack of the oven and bake for 12-15 minutes. The dip and biscuits should be ready at the same time. Serve dip alongside biscuits.

Post a Comment

20 Comments and 12 Replies

  1. karen 1

    oooh, this looks sooo good. Great football night pick-on. thank you!

  2. chris 3

    this looks good- is it super rich? somehow i can feel my arteries screamin’ w/the mention of cream cheese and sausage…. :-)

    • Cathy 4

      As far as tasting super-rich, no, it’s not over the top. It just tastes like a yummy dip.

  3. This sounds fabulous Cathy. Bacon, sausage and cream cheese=omg. I like Pillsbury Grands, so much so that I never take the time to make biscuits. And yay for grape harvest. :)

  4. Barbie with a T 7

    That looks absolutely delicious. I would eat it if you would make it. :) The sage does sound like a great addition to the dip. You are so lucky to have fresh herbs too. I bet the Pinot Blanc would be a good compliment if you served this as an appetizer.

    • Cathy 8

      You are right Barbie, that Pinot Blanc goes with anything and everything and would be perfect with this.

  5. I have been following your blog for a while now and this post is so great. What a great reinvention of this dish. I love Biscuits and Gravy and I love the idea of it as a dip. Can’t wait to try it.

  6. ava south 11

    I can’t get over how cute the biscuits look. I wonder if I could bake them on a baking sheet since I don’t have the mini cupcake pan? BTW Barbie and I had a good overnight visit yesterday. She’s hanging in there.

    • Cathy 12

      So happy to hear it!! As far as the muffins, you could do that, you just might not get the cute little shape because they did mold to the muffin tin. Either way they will still be good.

  7. I want to come over and stomp grapes! :)

    this dip is genius – perfect for game day, or … Tuesday.

  8. This really looks good and hopefully you will allow me to re-post the recipe. Thanks and Cheers!

  9. Oooh, I know what I’m making for the game night! Thanks, Cathy!

  10. Sharon Huffman 18

    I’m a biscuits and gravy addict. This sounds awesome. Will have to try real soon. Like this afternoon? Thanks for sharing.

  11. NancyC 19

    That looks and sounds so good!

  12. What a great, fun idea! I’m going to add this one to my Thanksgiving menu. We always need something to nibble on while dinner is getting to the table.

  13. This is a great snack specially that the NBA season opener is just around the corner.

  14. Patty 22

    This is one yummy looking dip, love the biscuit idea and would serve this for a fun appetizer..maybe while watching a football game?!

  15. I can’t remember the last time I had biscuits and gravy–what a shame. I will admit that if I were put in front of that dip, I would inhale it. Looks and sounds so good!!!

  16. Cassie 24

    This is so unique, Cathy, I love it!

  17. Lisa 25

    I loved this the minute I saw it! We are doing a Southern themed breakfast at work on Friday. Do you think I could make the dip ahead and heat up in a crock pot?

  18. Ooooo – my husband is going to freak out over this! Biscuits and gravy dip?? I must try!!

  19. marilyn 30

    Is this to be served warm or cool?

  20. barb 32

    I made that dip yesterday. It was awesome. A crowd pleaser.


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