🥞 Ingredients
- 8 warm buttermilk biscuits, split
- 1 pound breakfast sausage
- ¼ cup all-purpose flour
- 3 cups whole milk
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt, plus more to taste
- Pinch of cayenne pepper, optional
- Chopped fresh parsley, for garnish
👩🍳 Preparation
Brown the Sausage
Place the breakfast sausage in a large skillet over medium heat. Break it into small crumbles and cook until browned and no pink remains.
⏱ About 7–8 minutesAdd the Flour
Sprinkle the flour evenly over the cooked sausage. Stir continuously so the flour coats the meat and absorbs the rendered fat.
⏱ About 2 minutesPour in the Milk
Slowly add the milk while stirring constantly. Scrape the bottom of the skillet to dissolve any browned bits and prevent lumps.
⏱ About 2 minutesSeason the Gravy
Add black pepper, garlic powder, onion powder, salt and cayenne if using. Stir until evenly combined.
⏱ About 1 minuteSimmer Until Thick
Reduce the heat to medium-low and simmer, stirring often, until the gravy is smooth and thick enough to coat a spoon.
⏱ About 5–7 minutesAdjust the Consistency
If the gravy becomes too thick, stir in a splash of milk. Taste and adjust the salt and pepper.
⏱ About 1 minuteAssemble and Serve
Place the split warm biscuits on serving plates, spoon the hot sausage gravy generously over them and garnish with parsley.
⏱ Ready to serve📦 Storage
Refrigerate sausage gravy separately from the biscuits in an airtight container for up to 3 days. Reheat gently with a splash of milk. Store biscuits airtight for up to 2 days.
🍓 Serving Suggestions
Serve with scrambled or fried eggs, fresh fruit, hash browns or sautéed greens for a hearty Southern-style breakfast.