Biscuits and Gravy is a favorite dish around here – and made more often for “Breakfast for Dinner” than for actual breakfast! Here is how to make this simple partner for your biscuits.
In a skillet, begin cooking a pound or so of your favorite bulk breakfast sausage. I’m using some of the moose sausage we had our butcher put together for us.
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Cook this over medium heat, breaking apart the bits of meat as you go. Cook this, stirring often until it is completely cooked through.
Sprinkle 1/4 cup of flour over the top of the meat, stirring it all in.
Stir in 3 cups of milk. I always use whole milk, but you can use 2% if that is what you have at home.
Continue to cook this over medium heat, stirring continually until it comes to a gentle boil. Let it bubble for 1 minute and remove it from the heat. Add a little black pepper if you like. That is it!
The gravy will thicken a little more as it cools, but that is all it takes to make this classic breakfast gravy.
- 1 lb bulk breakfast sausage, See Note
- 1/4 c flour
- 3 c milk
- Black pepper to taste
- In a large skillet, cook the sausage over medium heat, breaking up the chunks. Cook until it is completely cooked through. Sprinkle in the flour, stirring it into the sausage.
- Pour in the milk and stir. Cook this over medium heat, stirring constantly until it comes to a gentle boil. Let it bubble for one minute and remove from heat.
- Add pepper if you like. The gravy will thicken a little more as it cools.
- Enjoy as you wish!
Nutritional information is auto-generated and the accuracy is not guaranteed.