Ingredients
1 lb buttermilk biscuits, baked, thawed if using frozen and chilled
1 lb breakfast pork sausage, preferably spicy, removed from its casing and crumbled
3 cups milk
4 tbsp all-purpose flour
4 tbsp unsalted butter, at room temperature
Salt and pepper , to taste
Preparation
Brown the crumbled sausage in a large skillet without oil over medium heat for 8 to 10 minutes.
Add the butter and stir until melted. Sprinkle the flour and mix until it forms a roux.
Gradually whisk in the milk. Bring the mixture to a boil, stirring constantly until it becomes thick.
Reduce heat and let simmer for about 5 minutes.
Season with salt and pepper to taste.
Preheat oven to 350 degrees F and reheat your biscuits in the oven or toaster until warm.
Split each biscuit in half then spoon a heaping tablespoon of the gravy mixture onto the bottom half of each biscuit and top with the top half. Serve and enjoy!
