Biscuits and gravy
Fluffy refrigerated biscuits split and smothered in creamy, peppery homemade sausage gravy. The gravy comes together while the biscuits bake.
- Prep
- 7 min
- Cook
- 13 min
- Serves
- 4
- Per serve
- 820 kcal
Ingredients
Method
Heat the oven to 350°F (or the temperature on your can) first thing. Arrange the biscuits on a baking sheet about 2 inches apart while it heats.
Crumble the sausage into a large skillet over medium-high heat and cook, breaking it into small pieces, until browned with no pink left.
As soon as the oven is hot, bake the biscuits until deep golden on top and bottom, about 13 minutes.
Turn the sausage to medium. Sprinkle the flour over it and stir for 1 to 2 minutes so the flour soaks up the fat and loses its raw taste. If the pan looks dry, add the butter.
Pour in the milk gradually, stirring constantly. Bring to a simmer and cook, stirring, until thick enough to coat a spoon. Season with the pepper, cayenne and salt to taste.
Split the warm biscuits, lay two on each plate and spoon the gravy over them.
Tips
- The timing relies on an oven that reaches 350°F in about 7 minutes. If yours is slower, cook the biscuits in an air fryer at 330°F for 8 to 10 minutes, four at a time, flipping halfway.
- Gravy too thick? Splash in more milk. Too thin? Simmer a minute or two longer; it also thickens as it stands.
- Taste before salting: breakfast sausage is already salty. Lots of black pepper is the signature of a good country gravy.
