SAUSAGE GRAVY AND BISCUITS

Course: Breakfast

Cuisine: AmericanPrep

Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 8

Ingredients

8 Flakey Buttermilk Biscuits
1 pound pork sausage
2 Tablespoon + 1 teaspoon(s)s all-purpose flour
2 1/2 cups half and half
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1 Tablespoon butter
1/8 teaspoon dried thyme
1/8 teaspoon dried crushed rosemary
1/8 teaspoon crushed red pepper flakes
freshly ground black pepper , to taste
Instructions
Brown sausage in a large saucepan. Use a paper towel to blot out most of the grease from the pan.
Add flour, butter, and half & half. Cook on medium-low, stirring often, for several minutes until thickened.
Add thyme, rosemary, red pepper flakes and black pepper.
Serve over warm biscuits.

Notes

Make-ahead Instructions:

You can make the gravy ahead of time and store it in a container in the fridge for 2-3 days, depending on the freshness of your ingredients.Rewarm on the stove, adding a splash of half and half or milk to thin it, if needed, and additional seasonings, to taste.

Freezing instructions:

I’d suggest making the recipe with whole milk, if you want to freeze it. (Half and half will have a slightly different texture upon reheating from frozen, but will still taste good). Thaw overnight in the fridge.Rewarm on the stove, adding a splash of half and half or milk to thin it, if needed, and additional seasonings, to taste. The biscuits can be made ahead and stored in the freezer for 3-5 months.