Biscuits & Sausage Gravy
An old-fashioned favorite — serve this gravy with hot biscuits and your whole family will feel at home.
- 1 lb. breakfast sausage
⅓ cup Pamela’s All-Purpose Flour Artisan Blend, sifted
- 3 to 4 cups whole milk, warm
- 1 tsp salt
- 1 tsp fresh ground black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
pinch cayenne (Optional)
Fry sausage in a heavy fry pan, breaking into small pieces with spatula or wooden spoon. Cook in a single layer until no longer pink. Do not drain pan.
When all sausage is cooked, add all seasonings and half the flour and mix well. Sprinkle the rest of the flour over the mixture and mix again. Cook a few minutes to brown the flour, making a tasty gravy.
Add half the warm milk and stir until thick. Then slowly add the rest of the milk, stirring the whole time. Cook until gravy is thick and creamy with hunks of sausage, about 10 to 12 minutes. Check and adjust seasoning if necessary.
Cook longer for thicker gravy or thin it with milk for pourable gravy. Serve over Pamela's biscuits.
Reheat slowly; you may need to add more milk. Keeps in refrigerator up to four days.