SAUSAGE GRAVY BISCUITS
This is a quick and easy sausage biscuit recipe that I frequently serve for large breakfast functions. When I have a lot of guests and a lot of food to make my goal is fast, quick and delicious.
1 pound sage pork breakfast sausage, 3 tablespoons salted butter, 2 cups milk, 1 cup evaporated milk, 1/4 cup self-rising flour, 1/2 teaspoon fresh thyme, minced, 1/2 teaspoon ground sage, 2 (16 oz.) cans refrigerated jumbo buttermilk biscuits.
Get out a heavy skillet, add the sausage to the skillet, crumble and fry until there is not pink. Remove the sausage from the skillet, set aside. Add the butter to the skillet, when the butter melts add the flour, whisk until the butter and flour are incorporated and well blended. Add the milk and stir in the herbs reduce the heat to a simmer and continue to stir until the mixture thickens. Add sausage, hot sauce, salt, and pepper to taste. Refrigerate the gravy for at least 4 hours. When it’s time to fill the biscuits you want the gravy to be thick, cold gravy is thick. Preheat oven to 400 degrees. Open the cans of biscuits, cut each biscuit in half. Put half of the biscuit dough in a muffin tin. Put about 2 tablespoons of the gravy in the center of each biscuit. Top with the other half of the biscuit, pinch around the edge to seal the biscuits. Bake until the biscuits are golden brown. Heat up the leftover gravy serve as a side dipping sauce