Biscuits & Gravy

Growing up I was told my mother made the best biscuits and gravy, but I wouldn't know because I was too afraid to try them. Gravy for breakfast always made me cringe and I wasn't a huge fan of sausage either so it made sense that I never tried it. I'm saddened now about all the great food I've missed out on, including this!

I got this recipe from my husband's best friend's mother (still following? me either). She apparently makes biscuits and gravy so good there's never any leftovers. I got some tips from her about what ingredients to use and not use and this amazing breakfast is what I came up with. I would suggest making Bisquick Biscuits, unless you have a great, fluffy breakfast biscuit recipe. The ones I made from here (without the chives) were flat and not very tasty, although they were very flaky so it made for some good biscuits for these, in my opinion.

Biscuits & Gravy

Adapted from: Kelly's Kitch original

Yields: 4 servings

1 pkg buttermilk biscuits (Bisquick)

1 lb pork sausage

1/2 cup 2% or whole milk

1-2 cups all-purpose flour

salt and pepper, to taste
 
Bake the biscuits according to package directions. Meanwhile, brown the sausage in a large skillet over medium heat. Once cooked through, add the 1/2 cup of milk to the pan and mix briefly. Add the flour in 1/4-cup increments, mixing constantly, until the gravy is your preferred consistency. We used about 1 1/2 cups. Add salt and pepper as desired and serve immediately with biscuits.