Biscuits and gravy is a southern staple with flaky, buttery biscuits smothered in a homemade sausage gravy! This hearty breakfast is ready in just 20 minutes.
Equipment
nonstick skillet
Ingredients
8countbuttermilk refrigerated biscuitscooked to package instructions
1poundpork sausageNote 1
¼teaspoontable salt
½teaspoonblack pepper
2tablespoonsall-purpose flour
2cupshalf-and-halfNote 2
Instructions
Heat a non-stick skillet over medium high heat, add the pork sausage and cook until no longer pink, breaking it apart as you cook it.
To the skillet, add the salt, pepper and flour, stir to combine. Pour in the half & half and stir over medium high heat until thickened. Remove from the heat.
Serve the sausage gravy over the biscuits and enjoy!
Notes
Note 1: You can use any type of pork sausage you like. Mild, hot, and Italian all work. Note 2: Heavy cream or milk can be used in place of half and half.Storing Tips: - It's best to store leftovers separately so the biscuits don't get soggy. Store the sausage gravy in an airtight container in the refrigerator for up to 3 days. - You can store the biscuits at room temperature for up to 2 days, or in the fridge for up to 1 week. Wait until they are cool, then place in a Ziplock bag or airtight container. - Reheat the sausage gravy on the stovetop or in the microwave. You may need to add 1 to 2 tablespoons of half and half to thin it out some.