Biscuits and Sausage Gravy

A classic hot breakfast with minimal prep and pantry-friendly ingredients.

Prep Time10

Cook Time15

Total Time25

Course: Breakfast

Cuisine: American

Keyword: biscuits, gravy, sausage

Servings:

Calories: 597kcal

Author: Daisy Merano

Bake the biscuits as indicated in the package instructions. Let it cool down and arrange in a plate.
1 lb. frozen biscuit dough
Prepare the sausage gravy by browning the pork sausage in a pan. Add the crushed pepper and then cook for 1 to 2 minutes.
1 lb. regular pork sausage, 1/4 teaspoon crushed red pepper
Add flour and ground black pepper. Stir. Make sure that all ingredients are well blended.
4 tablespoons all-purpose flour, A dash of ground black pepper
Pour the milk and let boil. Continue to cook in low to medium heat while constantly stirring until the desired texture is achieved.
2 1/4 to 2 3/4 cups fresh whole milk
Top the sausage gravy over the warm biscuits.
Enjoy!

Choose the right sausage. Mild breakfast sausage works best here. Avoid flavored types like maple or Italian blends because they can throw off the flavor. Stick with ground pork sausage that holds together and has just enough fat to enrich the gravy. I used Jimmy Dean regular premium sausage here, so the flavor is neutral.
Don’t rush the gravy. Give the flour a full minute to cook with the sausage before adding milk. This small wait makes a big difference in taste. Stir constantly once the milk goes in to avoid clumps.
Adjust the milk slowly. Some prefer a thick, scoopable gravy, while others like it looser. Start with 2 1/4 cups of milk and watch the consistency. If it’s too thick after a few minutes of simmering, add more milk in small amounts.
Make-ahead tips. You can cook the sausage gravy ahead and refrigerate it for up to 3 days. When reheating, stir in a splash of milk to loosen the gravy again. The biscuits are best baked fresh, but you can also reheat them in a toaster oven.
Leftovers. Store leftover gravy separately from the biscuits. It keeps better this way. Use a sealed container for the gravy and wrap the biscuits in foil or place them in a zip-top bag.