Classic Sausage Gravy and Biscuits

• Breakfast sausage

  0.5 pound
• All-purpose flour

  2 tablespoons
• Whole milk

  1.5 cups
• Salt

  0.5 teaspoon
• Black pepper

  0.3 teaspoon
• Biscuits (canned or homemade)

  4 pieces

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Tutti i Passaggi

1. 1

   Preheat your oven according to biscuit package directions, or prepare homemade biscuits as instructed.

2. 2

   In a large skillet over medium-high heat, cook the breakfast sausage, breaking it up into small crumbles with a spoon, until it is fully browned. Drain off most of the excess grease, leaving about 2 tablespoons in the skillet with the sausage.

3. 3

   Sprinkle the all-purpose flour over the cooked sausage and rendered fat. Stir well, scraping the bottom of the pan, and cook for 1-2 minutes until the flour is absorbed and lightly browned, creating a roux.

4. 4

   Gradually whisk in the whole milk, a little at a time, ensuring no lumps form. Continue to whisk until the gravy begins to thicken. This usually takes about 5-7 minutes.

5. 5

   Season the gravy with salt and black pepper. Taste and adjust seasoning as needed. Reduce heat to low and keep warm.

6. 6

   While the gravy is simmering, bake the biscuits according to package instructions until golden brown and cooked through.

7. 7

   Once the biscuits are ready, split them in half and place two halves on each serving plate.

8. 8

   Ladle a generous amount of hot sausage gravy over the biscuits and serve immediately.