If you’ve never tried Biscuits and Sausage Gravy, now’s the time. This recipe comes from my husband’s family in Memphis. It makes for a wonderfully filling breakfast – my hubby and teenagers love when I make this.
I’m a big fan of the black pepper on the biscuits and in the gravy. My hubby adds a little Frank’s Hot Sauce to spice it up a bit. You can change it up however you want – use turkey sausage, add chopped chilis, etc. Play around with it till this dish is exactly the way you and your family likes it.
Biscuits and Sausage Gravy
Servings
8-10
servingsPrep time
30
minutesCooking time
20
minutesIngredients
- For the Biscuits:
3 Tbsp cream
Fresh ground pepper
- For the Sausage Gravy:
1 lb. Jimmy Dean Regular or Sage Pork Sausage Roll
3 tablespoons unsalted butter, room temperature
3 tablespoons all-purpose flour
2 cups milk
Salt and freshly ground black pepper
Directions
- For the Biscuits:
- Prepare Fluffy Southern Buttermilk Biscuits recipe as directed -with one exception: after placing the biscuits on a cookie sheet, brush the tops with cream and sprinkle with black pepper. *
- Bake at 425° F. until golden brown, 12 to 15 minutes.
- For the Sausage Gravy:
- Heat a large skillet over medium heat. Brown the sausage, breaking it up into small pieces, about 10 minutes.
- Transfer the sausage to a paper towel-lined bowl using a slotted spoon. Leave the sausage drippings in the skillet.
- Add the butter and flour to the skillet and cook, whisking for about 1 minute.
- Pour in the milk, bring to a simmer, and cook until thick, about 5 minutes. Make sure to stir and scrape the bottom of skillet constantly so the gravy doesn’t scorch.
- Season to taste with salt and pepper. Add the sausage back to the gravy in the skillet and mix until fully combined.
- Split the biscuits in half and top with gravy. Serve hot.
Notes
- *Remember: Don’t twist the cutter when cutting the dough or the biscuits won’t rise properly.
