In September 2008, we reviewed an earlier version of the Packit Gourmet’s Skillet Biscuits & Sausage Gravy. If my memory holds correct, the gravy was vegetarian then (using TVP), but you could add sausage links that you could slice up and add to the gravy.
The original version weighed in more, at 10.5 ounces. It served 2, however.
Now, only if I knew where that tiny spatula went….it was sturdy, tiny, and light. I swear there is a portal that gear slips into…or more so, we have moved twice since these photos were taken. Seeing it, though, makes me wish it was still made and sold.
Making the biscuits.
Then, the gravy. This was a two-pot meal unless you stashed the biscuits on a plate or bag to keep them warm.
Biscuits and Gravy are that perfect combination of salty and carby. It was well worth it for the mess it made. It was then what I would have made only car camping or boondocking—two too many pots.
The modern version of Packit Gourmet’s Skillet Biscuits & Sausage Gravy. (Update: it is currently off the market now as of 1/2025) (See here for breakfasts)
The meal weighs in at 6 ounces dry weight and boasts 790 calories. While it says it serves 1, this is calorie-dense. You might want to share it (great for a mom and child). The price is $12.99.
Ingredients:
“Biscuit Mix (enriched bleached flour [wheat flour, niacin (B3), iron, thiamin mononitrate (B1), riboflavin (B2), folic acid (B9)], palm oil, salt, contains less than 2% of: corn syrup solids, baking soda, sodium aluminum phosphate, sugar, sodium caseinate, mono & diglycerides), Gravy Mix (food starch-modified, palm oil, enriched bleached flour [wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid], maltodextrin, salt, corn syrup solids, whey, sugar, contains less than 2%: buttermilk, nonfat milk, black pepper, mono & diglycerides, sodium caseinate, lactalbumin, dicalcium phosphate, color added), Pork Sausage (pork, salt, spices, sugar, sodium phosphate), Buttermilk (sweet cream buttermilk solids), Organic Extra Virgin Olive Oil, Colby Cheese (pasteurized milk, cheese cultures, salt, enzymes, annatto), Polenta (corn meal), Jalapeno Pepper, Red Pepper Spice (salt, spices, garlic, silicon dioxide), Organic Chives, Spices, Parsley.”
The new version is simpler for prep. While you still cook the biscuits, the gravy is now made with hot water. There is no need to cook the gravy, making cleanup far easier—and only one pot is needed. Wiping out a pot after making biscuits is a snap if you have a couple of paper towels in your backcountry kitchen. This opens up this meal for backpacking if you are willing to be a bit messy.
This is still a recipe I would probably only make camping or at a base camp. It is still labor-intensive and messy. If I were to suggest one thing, it would be to prep the biscuits in a paper bowl. The dough is sticky and floury, so it involves knuckle cleanup in the pouch.
The other is, both the gravy pouch and the olive oil sit in the flour mixture for the biscuits. Be careful when removing so you can knock the flour off.
So, while messy, it is still worth the effort. The biscuits are easy to make and delicious, and the gravy goes over nicely. I would give the gravy 15 minutes (insulate it for best results) to fully hydrate the sausage. While I enjoyed my taste, it was a bit salty for my taste (but most sausage gravy is too salty for me). The boys enjoyed it though.
But I can’t say I’d do this meal backpacking. Too much mess. Camping? Sure!
~Sarah
FTC Disclaimer: We bought the product reviewed.