- 1/4 pound bulk pork sausage
- 2 tablespoons butter
- 2 to 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1-1/4 to 1-1/3 cups milk
- Warm biscuits
- In a small skillet, cook sausage over medium heat until no longer pink; drain. Add butter and heat until melted. Add the flour, salt and pepper; cook and stir until blended. Gradually add the milk, stirring constantly. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with biscuits. Yield: 2 servings.
Reviews for Biscuits and Sausage Gravy
"I make this constantly and the family always asks for it."
"It was good. I would have made a bigger batch."
"I love the fact this recipe only makes two servings! Just enough for my husband and me. I substituted shortening for the butter, but it was still delicious!"
"Quick , easy and delicious. My son enjoyed it very much and asked for more. Definitely will make this again."
"It was disgusting! My husband likes biscuits & sausage gravy and was not impressed. The gravy had no flavor. I used more sausage than it called for and it was still nasty."
"I've never been much of a biscuits and gravy person, but my kids are. So I gave this a try and it was great! My 11 year old newphew even said that it was just like nana's. To be compared to my mom's cooking was a big compliment to me."
"Delicious, stick to your ribs sausage gravy. I used hot sausage-because that's what I had on hand-and the gravy was wonderful. I also used half milk and for the remaining half I used half and half. I did this because if I'm going to eat rich sausage gravy I am not going to skimp. This is definitely going to be made again."
"I made this for a breakfast tailgate we had. What a hit! Everyone said it was better than any restaurant biscuits and gravy they've ever had!"
"biscuits and sausage gravey is one of my family's favorite sunday morning breakfasts. this one is really great. i would add more sausage to it and make it with cream or half and half. but then we like the rich fattening dishes for ssunday breakfast"