Biscuits and Sausage Gravy
Yield: About 2 1/2 cups gravy and 16 biscuits
Cook Time: 15 minutes
Tips: Non-stick skillets are not recommended, because they do not leave behind the bits and pieces of sausage on the bottom of the skillet needed for flavor! If you use a low-fat sausage, see recipe for special instructions.
Suggestion: Delicious served with a side of fruit such as cantaloupe, honey dew melon or fresh strawberries.
  • 1 12-oz tube pork breakfast sausage
  • 1/4 cup flour
  • 2 cups milk
  • Salt and pepper
Prepare Flaky Buttermilk Biscuits or Whole Wheat Biscuits as directed. While biscuits are baking, prepare Sausage Gravy as follows:

Brown sausage in a large skillet (not non-stick), crumbling while cooking. When sausage has finished cooking, transfer to a bowl and cover with aluminum foil to keep warm. (Note: Leave browned bits and pieces in bottom of skillet!) Remove all but 2 tablespoons of the fat in the skillet. (Note: If you used a low-fat sausage that produced no fat while cooking, simply melt 2 tablespoons butter in skillet and use that instead of fat). Whisk flour into the fat (or butter) and cook over low heat for about 2 minutes, continuously whisking until blended.

Remove pan from heat and whisk in milk a little at a time. Continue whisking until mixture is smooth with no clumps, then return skillet to heat and cook on medium-high, stirring frequently as gravy comes to a gentle boil and thickens (about 2-4 minutes). Scrape up as much of the brown bits as possible on the bottom of the skillet and stir them into the gravy (a metal flat spatula works best to scrape bottom of skillet).

Salt and pepper to taste. Add crumbled sausage to gravy and stir to blend, then remove from heat and serve over Flaky Buttermilk Biscuits.