Biscuits and gravy is possibly the best comfort food to eat on a lazy weekend morning. If you’re looking for a meal that’ll coat the inside of your ribs and leave you satisfied, look no further.
This dish has all of the flavor with none of the effort, so it’s the perfect breakfast for a laid back day at home. My family begs for this every Christmas morning, so it’s also become a holiday tradition for us over the years. I personally love it because it’s heavy enough to slow the kids down a bit, too!
Here’s how to make the best biscuits and gravy:
What You Need:
- 1 lb pork sausage (I use Jimmy Dean’s maple flavor)
- 2 tbsp butter
- ⅓ cup all-purpose flour
- 3 -3 ½ cups milk
- ¼ teaspoon garlic powder
- 1 tsp black pepper (or to taste)
- ½ tsp salt (or to taste)
- Biscuits (I use 2 cans of Pillsbury Grands Southern Homestyle Buttermilk Biscuits)
Estimated Length of Time: 20 minutes
- Preheat the oven and prepare the biscuits according to the package instructions.
- Set a large skillet (non-stick or cast-iron will do) over medium heat. Then, add the sausage and break it up into small pieces while cooking. Continue stirring until brown and fully cooked (about 8-10 minutes). Don’t drain it!
- Add the butter to the skillet and stir until melted.
- Sprinkle the flour, garlic powder, and pepper on top of the sausage and slowly stir until well coated and the grease is fully absorbed. Continue stirring and let the flour cook completely for approximately 2 minutes.
- Turn heat to low. While stirring, slowly pour in 3 cups of the milk. Continue to stir and simmer until the gravy thickens (3-5 minutes). Add salt, if needed. If the gravy is too thick, add the last ½ cup of milk (or more until you’ve reached your desired consistency). Keep in mind, the gravy will only continue to thicken as it cools. That being said, I typically keep mine slightly on the runny side so it’s the perfect consistency once slightly cooled on top of the biscuits.
- Serve over warm, fresh biscuits. I prefer to break my biscuits apart and ladle the gravy over both pieces for the best biscuit-to-gravy ratio.
Remember not to drain the sausage. The fat is where all the flavor is for this dish, and absorbing it with the flour is what creates the ultimate base for the gravy. Additionally, be sure that whichever sausage you choose is seasoned. If you prefer to use unseasoned sausage, you may need to add extra salt, pepper, or even some chili powder for spice.
Keep flavors simple and minimal. The dish is packed with flavor and isn’t meant to be convoluted. After all, it’s good ol’ comfort food.
Feature Image by Vickie McCarty from Pixabay
I am extremely impressed with the sauce you bring. It makes me dizzy because I have never eaten such delicious cake before.