Biscuits and Gravy
Flaky buttermilk biscuits smothered in sausage gravy made in the same skillet the sausage browned in, without draining the fat - the rendered sausage fat, not fresh butter or oil, is what carries the gravy's flavor.
⏱ 35 min🍽 4 servings
breakfast
Ingredients
- •8 buttermilk biscuits, baked
- •1 lb breakfast sausage
- •1/4 cup flour
- •3 cups whole milk
- •1 tsp black pepper
- •Salt to taste
Steps
- 1.Brown the sausage in a skillet, breaking it up as it cooks; don't drain the rendered fat - it's what carries the gravy's flavor.
- 2.Sprinkle in the flour directly over the sausage and fat, and stir constantly for 2-3 minutes to cook out the raw flour taste.
- 3.Gradually whisk in the milk and simmer until thickened, about 5 minutes.
- 4.Season generously with black pepper and salt to taste, then ladle over split biscuits immediately, since the gravy thickens further as it sits.