Easy Southern Country Gravy
Want to make homemade country gravy for biscuits? This southern-style sausage gravy is one of my favorite breakfast recipes of all time! This recipe makes biscuits and gravy for 4 people, assuming two biscuits per person. You are welcome to use your own homemade biscuit recipe or purchase store-bought biscuit dough to bake.
Ingredients
- 8 count jumbo biscuits, refrigerated, like Grands
- 12 ounces pork breakfast sausage
For the gravy:
- 3 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 3 cups milk, 2% or whole milk
- 1 teaspoon cracked black pepper
- ½ teaspoon salt
- ¼ teaspoon dry mustard
- 2 to 3 dashes dashes hot sauce, or 1 pinch red pepper flakes
- optional fresh parsley, minced, for garnish
Instructions
- Bake biscuits according to package instructions.
- In a large skillet or cast iron skillet, heat sausage over medium-high heat. Crumble the pork as it cooks until cooked through, about 5-7 minutes.
- Remove the crumbled pork sausage onto a paper-towel lined plate, leaving the meat drippings in the skillet.
- Reduce heat to medium-low. Melt butter in the skillet.
- Add the flour to the melted butter and stir with a wooden spoon to incorporate. It will make a simple roux, know that clumps may form.
- Next, slowly add milk and whisk vigorously to incorporate with the flour mixture, using the whisk to break up any clumps that remain.
- Return cooked sausage to skillet along with salt, black pepper and dry mustard. Simmer for 10-15 minutes until thickened to your desired thickness. Add hot sauce to taste.
- Serve warm over biscuits, garnished with fresh parsley.
Notes
If you like your gravy extra savory, add 1/2 teaspoon garlic powder.
I use Tabasco hot sauce.
It's okay to use salted butter for this if that's all that you have. Just make your 1/2 teaspoon of added salt a little bit scant.
Serving: 1, Calories: 528kcal, Carbohydrates: 23g, Protein: 24g, Fat: 38g, Saturated Fat: 16g, Polyunsaturated Fat: 20g, Cholesterol: 111mg, Sodium: 1132mg, Fiber: 1g, Sugar: 11g
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