A healthier gravy to sit atop glorious buttermilk biscuits.
Ingredients
1 pound breakfast sausage
⅓ cup all-purpose flour
4 cups whole milk
2 teaspoons black pepper
½ teaspoon seasoned salt
Instructions
Cook the sausage in a large skillet over medium-high heat until no longer pink, crumbling it into bite-size pieces as it cooks.
Reduce the heat to medium and sprinkle half of the flour over the sausage, stirring to dissolve it. Add the rest of the flour and again stir for about 1 minute, until all of the flour has been dissolved.
Slowly pour in the milk, stirring constantly as it is added. Cook the gravy, stirring frequently, until it begins to thicken (5 - 10 minutes). Season the gravy with the black pepper and seasoned salt and continue to cook until it is very thick.
Spoon the gravy over buttermilk biscuits to serve. Leftover gravy can be stored in an airtight container in the refrigerator. If it is too thick when reheated, simply add a splash or two of milk to thin it out a bit.