Biscuits and Gravy

About this recipe

Biscuits and Gravy is easier than it looks, because all of the work is in the gravy. Serve it over homemade biscuits, or take the shortcut and use refrigerated ones from a can. The sausage browns in its own fat, a little flour turns that fat into a base, and milk stirred in turns it into a thick, peppery gravy, all in one skillet while the biscuits bake. It's a good choice for breakfast or for a breakfast-for-dinner night.

Ingredients

• 1 lb breakfast pork sausage
• 1/4 cup all-purpose flour
• 1/2 tsp paprika (optional)
• 2 1/2 cups milk (use 2 cups for a thicker gravy)
• Salt and pepper, to taste
• Homemade biscuits, or 2 cans refrigerated biscuits

Instructions

1. 1Bake the biscuits while you make the gravy: use your homemade recipe, or follow the package directions for refrigerated biscuits.
2. 2Cook the sausage in a large skillet over medium-high heat, breaking it up as it cooks, until it's browned. Do not drain the grease.
3. 3Lower the heat to medium. Sprinkle the flour over the sausage, add the paprika if you're using it, and stir. Cook for 2 to 3 minutes.
4. 4Gradually pour in the milk, stirring the whole time.
5. 5Cook for about 3 to 5 minutes, stirring, until the gravy has thickened. For a thicker gravy, use 2 cups of milk instead of 2 1/2.
6. 6Season with salt and pepper to taste.
7. 7Split the warm biscuits and spoon the gravy over the top.

Tips for the best results

• Don't drain the sausage grease. It's what the flour cooks in, and the gravy needs it to come out smooth and rich.
• Cook the flour for the full 2 to 3 minutes before adding the milk. That cooks off the raw flour taste.
• Pour the milk in slowly while you stir. Adding it all at once is how lumps form.
• Taste before you add salt. Breakfast sausage is already salty, and a generous amount of black pepper is traditional.
• The gravy thickens as it cools. If it gets too thick, stir in a splash of milk.

Swaps and variations

• Use 2 cups of milk for a thicker gravy, or the full 2 1/2 cups for one that's a little looser.
• Use hot or sage breakfast sausage for a different flavor.
• Spoon the gravy over toast, hash browns, or scrambled eggs instead of biscuits.
• Short on time? Use 2 cans of refrigerated biscuits. The gravy is the same on either kind.

Storing and reheating

Refrigerate leftover gravy within 2 hours in an airtight container, and eat within 3 to 4 days. It thickens in the refrigerator, so reheat it in a skillet over low heat with a splash of milk, stirring until smooth. Keep any leftover biscuits separate so they don't get soggy.