how to make gravy for biscuits and gravy

how to make gravy for biscuits and gravy

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To make gravy for biscuits and gravy, start by cooking breakfast sausage in a skillet over medium-high heat, breaking it up into pieces until fully cooked. Then reduce the heat to medium-low and sprinkle all-purpose flour over the sausage, stirring and cooking for about one minute until the flour is absorbed. Gradually pour in whole milk while stirring constantly to avoid lumps, and cook over medium-high heat until the gravy thickens and simmers. Finally, reduce the heat again and cook for an additional 5 to 7 minutes until the desired consistency is reached. Season with black pepper, salt, and optional red pepper flakes, then spoon the hot gravy over warm biscuits and serve immediately.

This classic sausage gravy uses simple ingredients: breakfast sausage, all- purpose flour as a thickener, whole milk for creaminess, and seasonings for flavor. Adjust milk quantity for thinner gravy or add herbs for variation if desired. The key steps are cooking the sausage, making a roux with flour, then slowly adding milk and stirring until thickened.

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