Biscuits & Gravy

Submitted by randilicious
Serves 6-8

Chef’s Note: I recommend Aidell’s Chicken & Apple or Portobello Mushroom sausage.


1 pkg (4 links) breakfast sausage, chopped 2 tbsp butter
4 tbsp flour 4 c. milk
2 tbsp extra virgin olive oil 1 pkg/roll of biscuits (e.g. Pillsbury, Grands.)
Salt & Pepper


  1. Heat oil in a large skillet.
  2. Over medium high heat, saute the sausage until browned & cooked thoroughly.
  3. Stir in butter until well blended.
  4. Stir in flour until mixture is thick & pasty.
  5. Reduce heat to medium low & slowly add the milk, stirring constantly, until mixture is thick & bubbly. Continue stirring until desired consistency.
  6. Add salt & pepper to taste.
  7. As gravy simmers & thickens, prepare biscuits as indicated on the package.
  8. For each serving, slice biscuit in half & pour gravy over open-faced biscuits.

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