Simple Biscuits And Gravy

A simple yet delicious biscuits and pork sausage gravy recipe that is a hearty comfort meal that can be enjoyed for breakfast or dinner!

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servings

Cook Time 30

Total Time 30

Ingredients

1 lb ground pork sausage
⅓ cup all-purpose flour
4 cups whole milk or half & half
½ tsp seasoned salt
½ to 1 tsp black pepper more or less
8-10 biscuits homemade or store-bought

Instructions

Start by making your biscuits if you are making them from scratch. (See note below for the recipe I use.) Whether you go the homemade or store-bought route, get your oven preheating before you start your gravy. Set the uncooked biscuits aside for now.
Begin to cook your ground pork sausage over medium heat in a large 12-inch cast iron skillet (or something of similar size). Chop up the sausage into small pieces.
Once the sausage is browned, reduce the heat to medium-low and add half of the flour to the pan. Stir well until all of the flour has been absorbed. Do not drain the grease from the sausage before adding the flour.
Once all of the flour has been absorbed, add the remaining flour and stir. Cook for another minute or two.
Now is the perfect time to get your biscuits into the heated oven. Bake according to your recipe.
Back to the gravy, turn the heat up to medium-high and add the whole milk or half and half. (*See note below regarding milk choices.) Also add your seasonings and stir or whisk to incorporate fully.
Continue to cook while stirring or whisking constantly until the gravy starts to thicken. This might take around 10 minutes or so. (Once the gravy bubbles, it will start to thicken quickly.) Cook until desired consistency.
Taste and add more seasonings if desired. Serve over your freshly-baked, warm biscuits. Enjoy!

Notes

* Try my Baking Powder Biscuits Recipe. They are the perfect pairing for biscuits and gravy. Usually, it just takes a few extra minutes to make them from scratch but the outcome is worth it!

* You can use 2% milk if that is all you have. However, the sauce will likely not end up as rich-flavored or as thick. I highly recommend using either whole milk or half and half for this recipe. Avoid using 1% or skim if possible.