Biscuits and Gravy


  • 1 pound breakfast pork sausage
  • ½ cup all-purpose flour
  • 4 cups 2% milk
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 8 biscuits


In a large, deep-sided skillet, brown the sausage over medium heat, breaking into pieces as it cooks. Do not drain any fat, unless it is over 2 tablespoons.

Once the sausage is fully cooked, sprinkle the flour over the meat and stir to combine. Pour in the milk and bring to a simmer, stirring constantly over medium heat, until the gravy has thickened to the desired consistency. Season with salt and pepper, adding more to taste, if necessary.

Serve the gravy on top of warm biscuits.

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