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Biscuits and Gravy

  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4-8 servings 1x
  • Category: Entrée
  • Method: Stovetop
  • Cuisine: American

DESCRIPTION

Warm buttermilk biscuits with peppery country sausage gravy is a breakfast favorite as a side dish or a meal.

Listen to me explain briefly about how to make this gravy, with some great tips along the way, by clicking the play button below:

[sc name="biscuitsgravyrotd"][/sc]

Ingredients

Scale
  • 2 Tbsp. butter
  • 1 (16 oz.) package bulk, uncooked breakfast sausage
  • 2 Tbsp. all-purpose flour
  • 2 and ¼ cups whole milk
  • ¼ tsp. ground black pepper
  • ½ tsp. salt (optional)
  • 8 (fully baked) buttermilk biscuits

Instructions

  1. In a large skillet melt butter over medium heat. Add sausage.
  2. Cook, stirring frequently until well browned, breaking large clumps into small crumbles.
  3. Sprinkle flour evenly over browned sausage, stir to coat. Cook, stirring constantly, for 1 minute.
  4. Add milk and pepper, stir until well combined.
  5. Bring to boiling, reduce to a simmer. Cook, stirring occasionally, 2 to 3 minutes, until sauce thickens. Add optional salt to taste.
  6. Serve warm with biscuits.

Notes

  • Gravy can be made in advance and stored in the refrigerator in an airtight container up to 7 days, or in the freezer up to 1 month. (Store biscuits separately.) 
  • Prepared bulk sausage may already contain salt, in which case, you won’t need to add the optional ¼ teaspoon. Taste the gravy before adding any of the optional salt called for in the recipe to prevent the gravy from becoming too salty.