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Biscuit And Gravy Tacos

Makes 6 servings

Biscuit And Gravy Tacos
Biscuit Tortilla
  • 1 package Mason Dixie Buttermilk Biscuits
Herby Sausage Gravy
  • 1 lb ground breakfast sausage
  • ¼ c all-purpose flour
  • 2 c whole milk
  • ½ tsp salt
  • ½ tsp pepper
  • ½ tsp dried sage
  • ½ tsp Italian seasoning
  • ¼ tsp garlic powder
  • ½ tsp red pepper flakes

How To Make

Biscuit Tortilla
  • Thaw the biscuits in the fridge over night or at room temperature for 30 minutes.
  • Roll out each biscuit into an 8-inch circle.
  • Heat a large skillet over medium heat.
  • When the pan is hot, place one dough circle in the middle of the pan. Cook for 45 seconds or until there a few pale brown spots and the uncooked side is bubbly.
  • Flip it to the other side and cook for and additional 45 seconds.
Herby Sausage Gravy
  • Brown the sausage in a large skillet on medium-high heat until fully cooked.
  • Turn the heat down to medium and sprinkle the flour over the sausage and stir for 2 minutes.
  • Slowly pour in the milk into the skillet while whisking. Whisk until smooth.
  • Whisk in the salt, pepper, sage, Italian seasoning, garlic powder, and red pepper flakes.
  • If your gravy is too thick, add ¼ cup of milk at a time until it is at your desired consistency.
  • Serve immediately.
  • In the center of a Biscuit Tortilla, add a scrambled egg and top with Herby Sausage Gravy, cheddar cheese, and fresh green onions. Enjoy.

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