Biscuits and gravy turned into a bake — biscuit pieces cook into a blanket of peppery sausage gravy. Pure Southern comfort.
Ingredients
- 1 lb breakfast sausage
- ¼ cup flour
- 3 cups milk
- ½ tsp salt, lots of black pepper
- 1 can (16 oz) refrigerated biscuits, cut into quarters
Instructions
- Preheat oven to 375°F. Brown the sausage in a skillet, breaking it up. Don't drain — you want the fat.
- Sprinkle the flour over and stir 1 minute, then slowly whisk in the milk and simmer until thickened. Season with salt and plenty of pepper.
- Scatter the quartered biscuit pieces in the dish, then pour the gravy over, nudging so the biscuits are mostly coated.
- Bake 30–35 minutes until the biscuits are cooked through and the top is golden.
Make-Ahead & Storage
Best baked fresh. Baked portions freeze up to 2 months and reheat in the toaster oven; the biscuit texture softens slightly but stays good. For a heartier version, nestle in soft-scrambled eggs before baking.
Notes
Use plenty of black pepper — it's the signature of good sausage gravy. Hot breakfast sausage adds a nice kick.