Savory Sausage Gravy with Montana Style Buttermilk Biscuits
This irresistible Savory Sausage Gravy with Montana Style Biscuits is the perfect breakfast any day of the week. Savory breakfast sausage in a luscious milk gravy will leave you satisfied and ready for a weekend nap. I mean, who doesn't like savory sausage gravy and biscuits.
Equipment
- whisk
- measuring spoons
- measuring cup
- large skillet: cast iron works best
Ingredients
- 1 lb. Breakfast Sausage
- 4-5 tbsp AP Flour
- 4 cups Whole Milk with cream on the top
- 1/2 tsp. Seasoned Salt
- 2 tsp. Black Pepper Adjust to taste. I like a lot of pepper in my gravy.
Instructions
- Break up and brown the sausage over medium-high heat until no longer pink in a large skillet.
- Lower the heat to medium-low, and add flour a tbsp. at a time to the sausage, stirring until it disappears into the sausage and sausage fat. Cook for a minute, allowing the flour taste to cook away and absorb.
- Once the flour is cooked in, add the milk a third at a time, whisking constantly until you've added it all.
- Simmer until it begins to thicken whisking often. This takes up to ten minutes or so, be patient. As it is thickening, add salt and pepper, adjusting to taste.
- Season to taste, and if it seems too thick or you think it needs it, add a little more milk to thin it out a little bit.
- Generously pour over biscuits for delicious biscuits and gravy breakfast, lunch, or dinner.
Notes
Regular whole milk without cream will work great too.
I like a lot of pepper in my gravy.
I like a lot of pepper in my gravy.