1 lb. bulk breakfast sausage
Â¼ cup all-purpose flour
3 cups milk-whole or 2%
1 Teaspoon seasoning salt (Lowry's)
6 warm biscuits (canned or frozen work just fine!)
Bake biscuits according to package directions.
In a straight-sided sautÃ© pan, over medium heat, cook the sausage until it is cooked through and crumbles. Sprinkle flour over sausage. Cook sausage for about 1 more minute or just until you canâ€™t see the flour anymore.
Gradually add the milk stirring constantly with a whisk.
Lower the heat to medium-low and let simmer for about 5 minutes (keep stirring).
Stir in seasoning salt.
The gravy should be a thick sauce-if you need to thin out add more milk.
Pour gravy over split biscuits and serve immediately.
1- You can make your biscuits from scratch, but who has time for that!!
2- Gravy is an "adjust as you go" recipe. Just adjust the amounts to get it to the right taste and consistency.