🥓 Pioneer Woman's Sausage Biscuit and Gravy
This **Pioneer Woman's Sausage Biscuit and Gravy** is a classic Southern breakfast favorite — creamy, peppery sausage gravy served over warm, flaky biscuits. Inspired by Ree Drummond’s beloved recipe, it's the ultimate comfort breakfast for weekends, holidays, or anytime you need a hearty start to the day.
Ingredients
- Gravy: 1 lb (450g) breakfast sausage (mild or spicy)
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk (or 2% for lighter version)
- Salt and freshly ground black pepper to taste
- Biscuits: 8 store-bought or homemade biscuits, baked and split
Instructions
- Cook sausage: In a large skillet, cook sausage over medium heat, breaking it into small crumbles, until browned and cooked through (8–10 min). Do not drain — leave the fat for flavor!
- Add flour: Sprinkle flour over the cooked sausage and stir to combine. Cook 1–2 minutes to remove raw flour taste.
- Whisk in milk: Gradually pour in milk, whisking constantly to prevent lumps. Bring to a gentle simmer.
- Thicken: Cook 5–8 minutes, stirring often, until gravy thickens to a creamy consistency.
- Season: Add salt and a generous amount of black pepper to taste (pepper is key!).
- Serve: Spoon hot gravy over split warm biscuits. Serve immediately.
Tip: For extra richness, use half milk and half heavy cream. You can also make ahead — reheat with a splash of milk to loosen.
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