Sausage Gravy and Biscuits

Bake the Biscuits: Preheat your oven according to the biscuit package instructions. Place the biscuit rounds on a baking sheet. Top each biscuit generously with shredded cheddar cheese. Bake until golden brown and the cheese is bubbly.
Brown the Sausage: While the biscuits bake, crumble the ground sausage into a large skillet over medium-high heat. Cook until fully browned and no longer pink. Do not drain the fat, as it provides the base for the gravy.
Make the Gravy: Sprinkle the flour over the cooked sausage and stir for 1–2 minutes to cook out the raw flour taste.
Thicken: Gradually pour in the milk while whisking constantly. Continue to simmer over medium heat until the gravy is thick and creamy. Season with plenty of black pepper and salt to taste.
Assemble: Once the biscuits are cool enough to handle, split them in half. Spoon a generous portion of the thick sausage gravy onto the bottom half of each biscuit.
Layer: If desired, add an extra sprinkle of cheese over the hot gravy. Top with the cheese-crusted biscuit lid.
Serve: Serve immediately while the gravy is hot and the biscuits are fresh.

Spicy Kick: Use “Hot” breakfast sausage or add a teaspoon of red pepper flakes to the gravy for a bit of heat.
Herb Biscuits: Mix dried rosemary or chives into the biscuit dough before baking for an aromatic twist.
Open-Faced: Skip the sandwich style and simply pour the sausage gravy over the open biscuit halves for a more traditional presentation.

Service: These are best served warm as a “grab-and-go” breakfast option or arranged on a large wooden board for guests.
Storage: Store any leftover gravy in an airtight container in the refrigerator for up to 3 days. Store biscuits separately at room temperature.
Reheating: Reheat the gravy on the stove with a splash of milk to loosen it up, and toast the biscuits briefly in the oven to restore their texture.

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