Southern Soul Food

Biscuits and Sausage Gravy

Name: Biscuits and Sausage Gravy
Total time: 30 min
Yield: 3 servings
Cuisine: Southern Soul Food
Ingredients: 1 batch baked buttermilk biscuits (see Recipe 20); 1 lb bulk pork breakfast sausage (mild or spicy); 1/3 cup all-purpose flour; 3 to 4 cups whole milk; 1 tsp freshly ground black pepper (crucial); 1/2 tsp kosher salt, 1/4 tsp crushed red pepper flakes

Flaky biscuits smothered in creamy sausage gravy.

30 minutes

Serves 3

Breakfast

Contains common allergens

Dairy Wheat

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Instructions

6 steps

1
Brown the Sausage: In a large cast-iron skillet over medium-high heat, add the pork sausage. Break it apart with a wooden spoon into small crumbles as it cooks. Cook for 8-10 minutes until deeply browned and no pink remains. Do not drain the fat; this is the base of your gravy.

2
Make the Roux: Sprinkle the flour evenly over the browned sausage and its fat. Stir continuously and cook for 2 minutes. The flour will coat the meat and soak up the fat, cooking off the raw flour taste.
3
Add the Milk: Slowly pour in 3 cups of whole milk, stirring constantly and scraping up any browned bits from the bottom of the skillet.
4
Simmer and Thicken: Bring the mixture to a gentle simmer. Reduce the heat to medium-low and cook, stirring frequently, for 5 to 8 minutes. The gravy will thicken significantly. If it gets too thick, add the remaining 1 cup of milk.
5
Season Heavily: Sausage gravy relies heavily on black pepper. Stir in the freshly ground black pepper, salt, and red pepper flakes. Taste and adjust seasoning; it should be robust and slightly spicy.
6
Serve: Split warm, freshly baked biscuits in half and place them on a plate. Ladle the hot sausage gravy generously over the open biscuits. Serve immediately.

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