Ingredients:

  • 1 batch Southern biscuits (12 standard biscuits)
  • 2 tbsp unsalted butter
  • 1 lb pork breakfast sausage
  • 1/3 cup all-purpose flour
  • 4 cups whole milk, room temperature
  • 1 tsp coarse sea salt
  • 2 tsp freshly cracked black pepper
  • 1/4 tsp crushed red pepper flakes
  • 1 pinch ground nutmeg

Instructions:

  1. Prep the foundation. Bake your 1 batch of Southern biscuits according to your favorite recipe or package instructions until golden and smelling like heaven.
  2. Place 1 lb pork breakfast sausage in a large skillet over medium high heat. Note: Don't move it too much at first; you want a good sear.
  3. Use a wooden spoon to break the sausage into small bits, cooking until no pink remains and it begins to sizzle and pop.
  4. Drop 2 tbsp unsalted butter into the pan with the sausage and its rendered fat, stirring until the butter is completely melted and bubbling.
  5. Sprinkle 1/3 cup all purpose flour over the meat. Stir constantly for 2 minutes until the flour smells slightly nutty and coats the meat entirely.
  6. Slowly pour in 4 cups whole milk, about half a cup at a time. Note: This gradual addition prevents the clump factor from ruining your day.
  7. Stir in 1 tsp sea salt, 2 tsp black pepper, 1/4 tsp red pepper flakes, and that tiny pinch of nutmeg until the spices are evenly distributed.
  8. Reduce the heat to medium low and simmer for 5 to 7 minutes. Note: The gravy is ready when it is thick enough to leave a clear path when you run a finger across the back of the spoon.
  9. If it looks too thick, splash in a little more milk. It should be velvety and glossy, not stiff or gummy.
  10. Split the warm biscuits in half and ladle a generous amount of the hot sausage gravy over the top until the biscuits are nearly submerged.