What’s more quintessentially Southern than a breakfast of sausage gravy? The trouble is, on the days you wake up, maybe a little hung over or sick or just homesick, you don’t want to mess around with shortening and butter and buttermilk to make homemade biscuits. Let's be honest — it’s all about the sausage gravy.
This recipe will make any store-bought biscuits taste homemade, and it can be ready in about 20 minutes! Taste the gravy before you give it a final seasoning with salt and pepper. Some sausage is very high in sodium, and you probably need less than you think.
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Cooktop Cove
Southern biscuits and breakfast sausage gravy
10
5 minutes
15 minutes
20 minutes
1 pound pork breakfast sausage, casings removed
1/2 teaspoon dried sage
1 teaspoon Worcestershire sauce
1/3 cup all-purpose flour
3 1/2 cups whole milk
Salt and pepper
1 tube refrigerated biscuits
Place the sausage in a large cast iron skillet over medium high heat.
Use a wooden spoon or spatula to break down the meat and spread it out in a single layer.
Season with the dried sage and the Worcestershire sauce, and stir regularly until all sides are well-browned.
Reduce the heat to medium low.
Add the flour, two tablespoons at a time, stirring well after each addition and waiting for it to fully disappear before adding more.
Add the milk in a steady stream and stir constantly.
Continue to stir regularly until the mixture thickens, about 10 to 12 minutes. Season with salt and pepper.
While the gravy thickens, bake the biscuits according to the instructions on the tube.
