Biscuits and Gravy Recipe
🛒 What You’ll Need
- 1 lb Ground pork sausage (mild or hot!) 🐷
- 1/3 cup All-purpose flour 🌾
- 3-4 cups Whole milk (depending on how thick you like it!) 🥛
- 1 can Refrigerated jumbo flaky biscuits (or your favorite homemade recipe!) 🥐
- 1/2 tsp Coarse black pepper (add more for that classic “kick”) 🧂
- Optional: A pinch of salt and red pepper flakes 🌶️
👩🍳 Instructions
- Bake the Biscuits: Preheat your oven and bake the biscuits according to the package directions until they are tall and golden brown. 🥐🔥
- Brown the Sausage: While the biscuits bake, crumble the pork sausage into a large skillet over medium-high heat. Cook until browned and no longer pink. Do not drain the fat! That drippings are where the flavor lives. 🐷🔥
- Make the Roux: Sprinkle the flour over the cooked sausage. Stir constantly for about 1–2 minutes so the flour soaks up the grease and cooks through. 🌪️🌾
- Add the Milk: Slowly pour in the milk, whisking or stirring constantly to avoid lumps. 🥛🌀
- Simmer & Thicken: Reduce heat to medium-low. Let the gravy simmer gently for 5–7 minutes until it’s thick, creamy, and bubbly. If it gets too thick, just splash in a little more milk! ⏲️📈
- Season: Stir in the black pepper and salt. Taste as you go—good sausage gravy loves a lot of pepper! 🧂🖤
- Serve: Split those warm, flaky biscuits in half and ladle a generous amount of hot gravy right over the top. 🍽️🤤
🔥 Pro Tips:
- The “Drippings” Secret: If your sausage is very lean and doesn’t produce much fat, add a tablespoon of butter to the pan before adding the flour to ensure your gravy is extra rich. 🧈🎯
- Keep it Hot: Gravy thickens as it cools, so serve it immediately for that perfect “pourable” consistency! 🌡️💨
