The BEST Biscuits and Gravy recipe

Ingredients 📝 Shopping List

• 8 Flakey Buttermilk Biscuits ➕
• 1 pound pork sausage ➕
• 2 Tablespoon + 1 teaspoon(s)s all-purpose flour (18 g) ➕
• 2 1/2 cups half and half (600 ml) ➕
• 1 Tablespoon butter (14 g) ➕
• 1/8 teaspoon dried thyme (0.25 g) ➕
• 1/8 teaspoon dried crushed rosemary (0.25 g) ➕
• 1/8 teaspoon crushed red pepper flakes (0.25 g) ➕
• freshly ground black pepper , to taste ➕

Instructions

1. Brown sausage in a large saucepan. Use a paper towel to blot out most of the grease from the pan.
2. Add flour, butter, and half & half. Cook on medium-low, stirring often, for several minutes until thickened.
3. Add thyme, rosemary, red pepper flakes and black pepper.
4. Serve over warm biscuits.

Tips & 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.

Source

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