Easy Biscuits and Gravy Recipe

Ingredients

• 1 pound Breakfast Sausage (Casings removed; any flavor (plain, spicy, maple) works)
• 0.25 cup All-Purpose Flour (For thickening the gravy)
• 3 cups Whole Milk (720 mL; can substitute half‑and‑half for richer gravy)
• 1 pinch Salt (Adjust to taste)
• 1 pinch Black Pepper (Freshly ground preferred)
• 0.125 teaspoon Crushed Red Pepper Flakes (Optional for heat)

Instructions

1. Preheat Skillet

   Place a large skillet over medium‑high heat and let it become hot before adding any meat.

   Time: PT2M

2. Brown the Sausage

   Add the 1 lb of loose breakfast sausage to the skillet. Break it up with a wooden spoon into small pieces and cook, stirring occasionally, until fully browned and cooked through.

   Time: PT5M

3. Create the Roux

   Reduce heat to medium‑low and sprinkle the 1/4 cup flour evenly over the cooked sausage. Stir continuously for about 1 minute until the flour is fully incorporated and loses its raw smell.

   Time: PT1M

4. Add Milk Gradually

   Slowly pour in the 3 cups of whole milk while stirring constantly to avoid lumps. Continue to stir until the mixture thickens and no flour pockets remain.

   Time: PT5M

5. Simmer the Gravy

   Increase the heat to medium‑high and bring the mixture to a gentle simmer, then lower to medium‑low. Stir continuously for 5–7 minutes until the gravy reaches a creamy, thick consistency.

   Time: PT7M

6. Season

   Remove the skillet from heat. Add a pinch of salt, a pinch of black pepper, and, if desired, 1/8 tsp crushed red pepper flakes. Stir and let the flavors meld for a couple of minutes.

   Time: PT2M

7. Serve

   Ladle the hot sausage gravy over warm buttermilk biscuits, drop biscuits, or even scrambled eggs. Enjoy immediately.

   Time: PT2M

Nutrition Facts

Calories

365

Protein

20 g

Carbohydrates

20 g

Fat

30 g

Fiber

0 g