World Flavors Cookbook

Biscuits and Gravy

A hearty Southern breakfast classic: fluffy, buttery buttermilk biscuits smothered in a thick, peppery pork sausage gravy.

Cuisine: United States

Ingredients

• 1 lb pork breakfast sausage
• 1/3 cup all-purpose flour
• 3-4 cups whole milk
• 1/2 tsp black pepper (extra for spice)
• Salt to taste
• 8 large buttermilk biscuits (baked)

Instructions

1. Brown sausage in a large skillet over medium heat; do not drain the fat.
2. Sprinkle flour over the sausage and cook for 2 minutes to form a roux.
3. Slowly pour in milk, stirring constantly until thick and bubbly.
4. Season heavily with black pepper.
5. Split warm biscuits in half and ladle the hot gravy over them.