SAUSAGE GRAVY AND BISCUITS
Course: Breakfast
Cuisine: AmericanPrep
Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 8
Ingredients
8 Flakey Buttermilk Biscuits
1 pound pork sausage
2 Tablespoon + 1 teaspoon(s)s all-purpose flour
2 1/2 cups half and half
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1 Tablespoon butter
1/8 teaspoon dried thyme
1/8 teaspoon dried crushed rosemary
1/8 teaspoon crushed red pepper flakes
freshly ground black pepper , to taste
Instructions
Brown sausage in a large saucepan. Use a paper towel to blot out most of the grease from the pan.
Add flour, butter, and half & half. Cook on medium-low, stirring often, for several minutes until thickened.
Add thyme, rosemary, red pepper flakes and black pepper.
Serve over warm biscuits.
Notes
Make-ahead Instructions:
You can make the gravy ahead of time and store it in a container in the fridge for 2-3 days, depending on the freshness of your ingredients.Rewarm on the stove, adding a splash of half and half or milk to thin it, if needed, and additional seasonings, to taste.
Freezing instructions:
I’d suggest making the recipe with whole milk, if you want to freeze it. (Half and half will have a slightly different texture upon reheating from frozen, but will still taste good). Thaw overnight in the fridge.Rewarm on the stove, adding a splash of half and half or milk to thin it, if needed, and additional seasonings, to taste. The biscuits can be made ahead and stored in the freezer for 3-5 months.
Nutrition
Serving: 8g | Calories: 388kcal | Carbohydrates: 17g | Protein: 12g | Fat: 29g | Saturated Fat: 11g | Cholesterol: 72mg | Sodium: 659mg | Potassium: 299mg | Sugar: 1g | Vitamin A: 365IU | Vitamin C: 1.1mg | Calcium: 98mg | Iron: 1.7mg
