Need a hearty breakfast idea? Try biscuits and gravy! A homemade sausage gravy will hit the spot!

Ingredients

• 1 pound Breakfast Sausage (preferably pork, crumbled)
• 2 tablespoons Unsalted Butter (optional, add if pan is dry)
• 3 tablespoons All-Purpose Flour (for thickening the gravy)
• 3 cups Whole Milk (room temperature preferred)
• to taste Salt
• to taste Black Pepper
• 1 can Pillsbury Biscuits (8 biscuits, bake according to package)

Instructions

1. Brown the Sausage

   Heat the skillet over medium‑high heat. Add the sausage, breaking it up with a wooden spoon, and cook until fully browned and crumbly, about 5‑7 minutes.

   Time: PT7M

2. Add Butter (If Needed)

   If the pan looks dry, add 2 Tbsp unsalted butter and let it melt, coating the sausage.

   Time: PT1M

3. Make the Roux

   Sprinkle 3 Tbsp flour over the sausage, stir well to coat, and cook for about 1 minute to eliminate the raw flour taste.

   Time: PT2M

4. Add Milk and Thicken

   Gradually pour in 3 cups milk while whisking continuously. Increase heat to high and bring to a gentle boil, stirring for about 1 minute until the gravy thickens.

   Time: PT4M

5. Season the Gravy

   Season with salt and pepper to taste, then reduce heat to low and let the gravy simmer a couple of minutes to reach your desired consistency.

   Time: PT2M

6. Bake the Biscuits

   While the gravy simmers, place the Pillsbury biscuits on a baking sheet and bake according to the package directions, usually 12‑15 minutes at 350°F, until golden brown.

   Time: PT15M

   Temperature: 350°F

7. Serve

   Split the warm biscuits in half and ladle generous amounts of sausage gravy over them. Serve immediately.

   Time: PT1M

Nutrition Facts

Calories

520

Protein

15 g

Carbohydrates

30 g

Fat

30 g

Fiber

1 g