Easy Sausage Gravy and Biscuits
Ingredients:
1 lb ground breakfast sausage (mild, hot, or sage)
1/4 cup all-purpose flour
2 cups whole milk (more as needed for consistency)
1/2 teaspoon black pepper (or to taste)
1/4 teaspoon salt (or to taste)
1/4 teaspoon garlic powder (optional)
1/4 teaspoon crushed red pepper flakes (optional for heat)
8-10 buttermilk biscuits (store-bought or homemade)
Directions:
Cook the Sausage:
In a large skillet over medium heat, crumble and cook the breakfast sausage until browned and fully cooked, about 5-7 minutes.
If there’s excess fat, you can drain some but leave about 1-2 tablespoons in the skillet for flavor.
Make the Roux:
Sprinkle the flour over the cooked sausage and stir well, ensuring the sausage is coated evenly. Cook for 1-2 minutes to remove the raw flour taste, stirring frequently.
Add Milk:
Gradually add the milk to the skillet while stirring constantly to avoid lumps. Continue stirring until the mixture starts to thicken, about 3-5 minutes.
Season the Gravy:
Add black pepper, salt, and optional garlic powder or crushed red pepper flakes for extra flavor.
Let the gravy simmer for another 3-5 minutes until it reaches your desired thickness. Add more milk if the gravy is too thick.
Bake Biscuits:
While the gravy is cooking, prepare the biscuits according to the package directions if using store-bought, or bake your homemade biscuits until golden brown.
Serve:
Split the warm biscuits in half and spoon the sausage gravy generously over the top. Serve hot!
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Servings: 4-6
