Sausage Gravy & Biscuits

In a large skillet over medium-high heat, break up and cook until browned completely...

• 1 lb breakfast sausage

Sprinkle evenly over the browned sausage...

• 1/3 cup flour

Stir constantly for 1–2 minutes. You want the flour to coat the meat and cook slightly to remove the "raw flour" taste, but do not let it burn.

Starting with just a splash to deglaze the pan, gradually whisk in...

• 3 cups whole milk

Season with a pinch of salt and black pepper to taste.

Note: Go light on the salt initially, as the sausage is already seasoned. You can always add more at the end!

Simmer over medium heat, stirring frequently. As the milk bubbles and thickens, continue adding the rest of the milk until fully incorporated. Continue cooking until the gravy is glossy and thick enough to coat the back of a spoon, but still easily pourable.

Split warm buttermilk biscuits in half and ladle the hot gravy generously over the top. Serve immediately.