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Classic Southern Sausage Gravy and Biscuits

Close-up of fluffy biscuits smothered in creamy, peppery Sausage Gravy and Biscuits.
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Make rich, peppery sausage gravy loaded with savory sausage crumbles poured over fresh, warm biscuits for a hearty traditional breakfast.

Ingredients

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  • 1 pound bulk pork sausage
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper, or more to taste
  • 8 large homemade biscuits, split

Instructions

  1. Cook the sausage in a large skillet over medium heat, breaking it up with a spoon until it is fully browned. Drain off all but 1/4 cup of the rendered sausage fat.
  2. Reduce the heat to medium-low. Sprinkle the flour over the cooked sausage and fat. Stir constantly for 1 minute to cook out the raw flour taste.
  3. Gradually whisk in the milk, stirring constantly to prevent lumps.
  4. Increase the heat to medium and bring the mixture to a simmer. Cook, stirring often, until the gravy thickens enough to coat the back of a spoon, about 5 to 8 minutes. Do not let it boil rapidly.
  5. Remove the skillet from the heat. Stir in the salt and pepper. Taste and add more pepper if you prefer a stronger flavor.
  6. Split the warm biscuits and spoon a generous amount of the sausage gravy over each half. Serve immediately.

Notes

  • For extra flavor, use a mix of mild and hot sausage.
  • If the gravy becomes too thick upon standing, whisk in a splash of extra milk until you reach your desired consistency.
  • You can use store-bought biscuits, but homemade biscuits provide the best texture for soaking up the gravy.

Nutrition

Find it online: https://hearthbite.com/sausage-gravy-and-biscuits-joy/