Cheddar Biscuits with Creamy Sausage Gravy

Classic Sausage Gravy

Ingredients:

• 1 pound breakfast sausage (mild or spicy, based on preference)
• 2 tablespoons butter
• ¼ cup all-purpose flour
• 2½ cups whole milk (plus more as needed)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder (optional)
• ½ teaspoon crushed red pepper flakes (optional)

Instructions:

1. Place a large skillet over medium heat and add the sausage. Use a wooden spoon or spatula to break it apart into small, even crumbles. Cook the sausage until it’s fully browned and no longer pink, stirring occasionally. This usually takes about 6 to 8 minutes. Be sure to let some pieces get a bit crispy for added texture and flavor.
2. Once the sausage is cooked through, add the butter to the skillet. Let it melt completely, then sprinkle the flour evenly over the sausage. Stir constantly to coat all the meat and absorb the fat. Cook for 1 to 2 minutes, which helps eliminate the raw flour taste and creates a roux base for the gravy.
3. Gradually pour in the milk while stirring continuously. This step is key to achieving a smooth consistency. Stir vigorously at first to prevent lumps, then continue stirring gently as the mixture begins to thicken.
4. Allow the gravy to simmer, stirring frequently, for 5 to 7 minutes. You’ll know it’s ready when it coats the back of a spoon and has a rich, creamy texture. If it thickens too much, add a splash more milk to loosen it to your preferred consistency.
5. Season the gravy with salt and pepper, and add garlic powder or crushed red pepper flakes if desired. Adjust seasoning to taste and stir well to incorporate.
6. Serve the sausage gravy hot, ladled generously over freshly baked cheddar biscuits.

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