Fluffy biscuits smothered in creamy sausage gravy.
Ingredients
Scale
Measurement units
- 8 whole buttermilk biscuits
- 1 lb breakfast sausage
- ¼ cup flour
- 2 ½ cup whole milk
- 1 tsp black pepper
- ½ tsp salt
Ingredients
Scale
Measurement units
- 8 whole buttermilk biscuits
- 1 lb breakfast sausage
- ¼ cup flour
- 2 ½ cup whole milk
- 1 tsp black pepper
- ½ tsp salt
Instructions
Brown the sausage
Cook 1 lb breakfast sausage in a large skillet over medium heat (325-350°F surface), breaking into crumbles, until browned and cooked through, about 8 minutes. Don't drain the fat.
Equipment
- large skillet
Ingredients
- breakfast sausage (1 lb)
Make the gravy
Sprinkle 3 tablespoons flour over the sausage. Stir and cook 1 minute. Gradually whisk in 2.5 cups whole milk. Bring to a simmer, stirring constantly. Cook 5-7 minutes until thickened. Season generously with black pepper and salt to taste.
Ingredients
- flour (¼ cup)
- whole milk (2 ½ cup)
- black pepper (1 tsp)
- salt (½ tsp)
Ladle into bowls
Split warm biscuits in half. Place on plates. Ladle sausage gravy generously over the top.
Ingredients
- buttermilk biscuits (8 whole)
Before you cook
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