Biscuits & Sausage Gravy
Ingredients
- 8 buttermilk biscuits
- 1 lb (450 g) breakfast sausage
- 3 tbsp unsalted butter (if needed)
- ¼ cup all-purpose flour
- 2½–3 cups whole milk
- ½ tsp salt (or to taste)
- 1 tsp freshly ground black pepper
- Optional: ¼ tsp red pepper flakes for a little heat
Instructions
- Bake or warm the buttermilk biscuits according to the package directions and keep them warm.
- In a large skillet over medium heat, cook the breakfast sausage, breaking it into small crumbles as it browns. Cook until no pink remains, about 8–10 minutes.
- If the sausage doesn’t release much fat, add the butter to the skillet and let it melt.
- Sprinkle the flour evenly over the cooked sausage. Stir well and cook for 1–2 minutes to remove the raw flour taste.
- Gradually pour in the milk while whisking continuously. Bring the mixture to a gentle simmer.
- Cook for 5–8 minutes, stirring often, until the gravy becomes thick, creamy, and smooth. If it gets too thick, add a little more milk.
- Season with salt, black pepper, and red pepper flakes if using. Taste and adjust the seasoning as needed.
- Split the warm biscuits in half and place them on serving plates. Generously spoon the sausage gravy over the top.
Serving Suggestions Serve hot with scrambled eggs, crispy bacon, hash browns, or fresh fruit for a classic Southern-style breakfast. This recipe makes about 4–6 servings and is best enjoyed fresh.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4–6