Easy Biscuits and Gravy Recipe

Hey, I’m John Canel, and today we’re making some quick and delicious biscuits and gravy, so let’s get started. This recipe comes together so quickly.

Ingredients

• 1 pound breakfast sausage (any flavor you like: plain, spicy, maple, etc.)
• 3 cups whole milk
• ¼ cup all-purpose flour
• Salt, to taste
• Crushed red pepper, to taste (optional)
• Freshly ground black pepper, to taste

Instructions

Brown the Sausage

Place a large skillet over medium-high heat. Add the loose breakfast sausage (casings removed) and break it up with a wooden spoon into tiny pieces. Render the fat and brown the meat thoroughly, about 5 minutes, scraping up the flavorful brown bits on the bottom of the pan.

Make the Roux

Reduce the heat to medium-low. Sprinkle ¼ cup flour evenly over the cooked sausage and stir for about 1 minute until the flour is fully absorbed and coated with the rendered fat, forming a meat roux.

Add the Milk

Gradually pour in the 3 cups of milk while stirring constantly to prevent lumps. Scrape the browned bits from the bottom of the pan. Increase the heat to medium-high and continue stirring until the mixture comes to a simmer.

Simmer and Thicken

Once simmering, reduce the heat back to medium-low and cook for 5–7 minutes, stirring frequently, until the gravy thickens to your desired consistency. Avoid high heat to prevent the milk from curdling.

Season

Remove from heat. Add a generous pinch of salt, crushed red pepper (if using), and black pepper. Stir well and let the flavors meld for a minute.

Serving

Serve the hot gravy immediately over warm buttermilk biscuits, drop biscuits, or any biscuit of your choice. It also pairs well with scrambled eggs for a hearty breakfast.