I love breakfast for dinner, but you can obviously make this in the morning if you have time. It reheats pretty well, is super easy and tastes great. I don’t waste my time making homemade biscuits, I just opt for some variety of the tubed usually homestyle or Southern. Experimenting with different types of sausage can change this up, I usually go mild or sage if I’m cooking for the family but if it were just me I like the hot. Gravy has such a great return on investment, and that investment is so small.
Biscuits and Gravy
1 pound breakfast sausage (can omit for meatless gravy)
1/3 cup AP flour
4 cups of whole milk
2 teaspoons of black pepper
Biscuits
Instructions:
- Cook the biscuits according to package directions, I personally like to take them a little longer so they hold up better when doused in gravy
- Cook the sausage in a frying pan until done and crumbly on 5 or 6 out of 10
- Sprinkle half of the flour on the meat and stir to combine, when you can’t see the white anymore add the rest of the flour and combine
- Turn the heat up to 7/10 and pour in all the milk. Stir consistently until it comes together. Add your pepper now.
- When it starts to bubble it will begin to thicken quickly, continue stirring. When it reaches your desired thickness remove and serve over halved biscuits.
If the gravy gets too thick after 10 minutes or so add small splashes of milk until it loosens up. If you find that after 10 minutes of bubbling it’s still too thin add small amounts of flour (like a teaspoon at a time) until it thickens up.
Serve it with:
Eggs of course! Fried eggs on top so the runny yolk mixes in with the gravy is my favorite.
Biscuits and Gravy
Equipment
- 1 Deep sided pan
- 1 Baking sheet
Ingredients
- 1 Pound Breakfast sausage Can omit for meatless gravy
- 1/3 Cup AP Flour
- 4 Cups Whole Milk
- 2 Teaspoons Black Pepper
- 2 Teaspoons Salt
Instructions
- Cook the biscuits according to package directions, I personally like to take them a little longer so they hold up better when doused with gravy
- While biscuits are cooking, cook the sausage in the pan until done and crumbly on a 6/10 heat.
- Sprinkle half of the flour on the meat and stir to combine, when you can't see white anymore add the rest of the flour and combine
- To speed up the process you can turn up the heat to 7/10 but be careful not to walk away as the milk can burn in the next step
- Slowly add in all of the milk, stirring constantly to combine.
- Add salt and pepper and never stop stirring
- When it starts to bubble it will begin to thicken quickly, turn down or even off the heat and continue stirring. When it reaches your desired thickness remove and serve over halved biscuits
- If the gravy gets too thick after 10 minutes or so add small splashes of milk until it loosens up. If you find that after 10 minutes of bubbling it's still too thin, add small amounts of flour (like a teaspoon at a time) until it thickens up.