Biscuits and Gravy

• 1 lb breakfast sausage (pork, bulk (not in casings))
• ⅓ cup all-purpose flour
• 3 cups whole milk (warmed)
• ½ tsp black pepper (freshly ground, plus more to taste)
• ¼ tsp salt
• pinch cayenne pepper (optional)
• 2 cups all-purpose flour (for homemade biscuits)
• 1 tbsp baking powder
• 1 tsp salt
• 6 tbsp cold unsalted butter (cubed)
• ¾ cup cold whole milk or buttermilk

How to Make It

1. 1

   Shortcut option: You can skip making biscuits entirely by using a can of frozen biscuits (Pillsbury Grands work great). Preheat the oven and bake them according to the package directions — they'll be ready right around the time your gravy finishes. Start the gravy while they bake. For homemade biscuits: Preheat oven to 425°F. Whisk flour, baking powder, and salt. Cut in cold butter until the mixture resembles coarse crumbs. Add milk and stir until just combined — do not overmix. Drop heaping spoonfuls onto a lined baking sheet and bake 12–14 minutes until golden.

2. 2

   While biscuits bake, cook sausage in a large skillet over medium-high heat, breaking it up as it cooks, until well browned — about 6–8 minutes. Do not drain the fat.

3. 3

   Sprinkle flour over the sausage and stir to coat. Cook 1–2 minutes until the flour smell cooks off.

4. 4

   Pour in warm milk a splash at a time, stirring constantly. Bring to a simmer and cook, stirring often, until gravy thickens to your liking, about 5 minutes. Season generously with black pepper and salt. Add cayenne if you like a little heat.

5. 5

   Split biscuits in half, ladle gravy over top, and finish with extra cracked black pepper.