| Level: | Easy |
| Total: | 20 min |
| Prep: | 5 min |
| Cook: | 15 min |
| Yield: | 4 to 6 servings as a main course |
Ingredients
- One 12-ounce tube bulk pork sausage
- 2 tablespoons all-purpose flour
- 2 cups milk
- Freshly ground black pepper, to taste
- Baking Powder Biscuits, recipe follows
- 2 cups all-purpose flour (about 8 ounces), plus more for dusting
- 1 tablespoon baking powder
- 1 teaspoon sugar
- 1 teaspoon fine salt
- 7 tablespoons cold unsalted butter, sliced
- 3/4 cup milk
- 1 tablespoon heavy cream
- 1 tablespoon unsalted butter, melted
Instructions
- Heat a large cast-iron skillet over medium-high heat. Add the sausage, break it up with a wooden spoon, and cook, stirring occasionally, until well browned and cooked through, about 7 minutes.
- Using a slotted spoon, transfer the sausage to a bowl, leaving the rendered fat in the skillet. Whisk the flour into the fat and cook, stirring, for about 1 minute. While whisking, pour the milk into the skillet and bring the gravy to a boil. Lower the heat and simmer gently for 2 minutes. Stir in the sausage and season with pepper. Split the biscuits in half and divide them among plates. Top each biscuit with some of the gravy and serve immediately.
- To make the biscuits: Place a rack in the center of the oven and preheat to 450 degrees F. Line a baking sheet with two layers of parchment paper. Set aside.
- In a large bowl, whisk together the flour, baking powder, sugar, and salt. Rub 2 tablespoons of the butter into the flour with your fingertips until completely absorbed. Work the remaining butter into the flour until it is in even pieces about the size of a pea. Gently stir the milk into the flour mixture to make a loose dough.
- Lightly dust a clean work surface with flour and turn the dough out onto it. Pat the dough into a 1/2-inch thick rectangle. Fold the dough in thirds like a business letter. (For a flakier biscuit repeat the folding a second time.) Pat the dough into a 5 by 8-inch rectangle about 3/4-inch thick. Use a 2- to 3-inch round cutter to make 6 biscuits, and transfer them to the prepared baking sheet. Press together the scraps of dough and cut 2 more biscuits.
- To make the glaze: Mix the cream and melted butter together in a small bowl. Lightly brush the tops of the biscuits with the glaze. Bake until lightly browned, about 15 minutes. Cool on a rack for 5 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 528 |
| Total Fat | 34 g |
| Saturated Fat | 17 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 1 g |
| Sugar | 7 g |
| Protein | 17 g |
| Cholesterol | 95 mg |
| Sodium | 653 mg |
Reviews
Don’t try it with almond milk, it doesnt turn out right. Live and learn.
Have made this dish several times and it is a family hit. Super easy to bring together.
It was fabulous. I needed to tweak the flour amount in the sausage. Added a tablespoon here and there and heavy cream until the gravy had an absolutely creamy texture.
it was wonderful
I thought is was good. Followed the recipe, but agree it needed more milk.
Gravy was okay I added garlic powder to it as well came out pretty decent biscuits on the other hand 15 minutes way to long to cook came out real hard
I love this recipe and because I don’t know how it tastes since I have never made it yet I will definitely I will definitely make it today
Love this. Add a little Cajun seasoning & use half and half with the milk for more creaminess.
Delicious….! I altered it a little and did 1 1/2 cups whole milk and 1/2 cup heavy cream for sauce, for more creaminess. Bought HEB(Texas local brand) of Sage sausage in a tube and added 1 teaspoon brown sugar, 1/4 teaspoon powdered marjoram and a pinch of ground cloves mixed into the sausage before cooking.
Gonna make it again tonight, actually.
The children absolutely loved it! So this gets 8 thumbs up from our family!!