Sausage Gravy over Biscuits

Southern Sausage Gravy over Biscuits

Prep time: 5 mins | Cook time: 15 mins | Servings: 4

Ingredients

• 1 lb Ground breakfast sausage (mild or hot)

• 1/3 cup All-purpose flour

• 3 cups Whole milk (room temperature preferred)

• 1/2 tsp Salt (adjust to taste)

• 1 tsp Coarse black pepper (the secret to great gravy)

• 1/4 tsp Crushed red pepper flakes (optional for heat)

• 8 Warm buttermilk biscuits (freshly baked)

Instructions

1. Brown the Sausage: In a large skillet over medium-high heat, crumble the sausage. Cook until it is browned and no longer pink. Do not drain the fat—that drippings carry all the flavor and combine with the flour to make the roux.

2. Make the Roux: Reduce the heat to medium. Sprinkle the flour evenly over the cooked sausage. Stir constantly for 1–2 minutes so the flour soaks up the grease and cooks out the “raw” flour taste.

3. Add Milk: Gradually pour in the milk, whisking or stirring constantly to prevent lumps from forming.

4. Thicken: Continue to cook and stir for 5–7 minutes until the gravy reaches a thick, creamy consistency. If it becomes too thick, splash in a little more milk.

5. Season: Stir in the salt, black pepper, and red pepper flakes. Taste and adjust seasoning as needed.

6. Serve: Split the warm biscuits in half and generousy ladle the hot sausage gravy over the top. Serve immediately.