When I tried this recipe for the first time, I couldn’t help but request a third serving.

There is not much else that could be considered more representative of the South than a breakfast that consists of sausage gravy. It is difficult to conceive of anything else that could be more representative of the South. In the event that you wake up feeling a little hung over, ill, or simply homesick, you do not want to muck around with shortening, butter, and buttermilk in order to make homemade biscuits.

This is because you do not want to deal with these components. On the other hand, you should be certain that you do not make any mistakes with these components. This is due to the fact that you do not want to accidentally mess around with specific components, which is the reason why this scenario is present. Assuming that we are being absolutely truthful with you, the component of the dish that is considered to be the most vital is the sausage gravy.

The biscuits that you buy from the store can be made to taste like if they were created at home with the assistance of this recipe, and the completion of the entire method can be achieved in just twenty minutes! Before adding the last ingredients, which are salt and pepper, you must first provide the gravy with a taste. This is the first step in the process. Your taste buds will be satisfied!

In light of the fact that certain sausages contain an extremely high concentration of sodium, it is possible that you require a lower amount of salt than you had previously believed you required. This is due to the fact that certain sausages have a high salt content.

SOUTHERN BISCUITS AND BREAKFAST SAUSAGE GRAVY

Ingredients

1. Breakfast sausage made from pork, one pound, with casings removed
2. a half teaspoon of sage and dried
3. a single teaspoon of Worcestershire sauce
4. 1/3 cup of flour for all purposes
5. 3 and a half cups of whole milk
6. Both pepper and salt
7. biscuits in a tube that are refrigerated

Directions

1. The sausage should be placed in a big skillet made of cast iron and heated over medium-high heat.
2. Make the meat into a single layer by breaking it up with a wooden spoon or spatula and spreading it out in a single layer.
3. The dried sage and Worcestershire sauce should be used as seasonings, and the dish should be stirred often until all sides are beautifully browned.
4. Turn the heat down to a medium-low setting.
5. Each time you add the flour, do so in increments of two tablespoons, stirring thoroughly after each addition, and waiting until the flour has completely disappeared before adding more.
6. Continuously whisk the mixture while adding the milk in a steady stream.
7. Keep stirring the mixture on a frequent basis until it reaches the desired consistency, which should take around ten to twelve minutes. Use pepper and salt to season the food.
8. Bake the biscuits in accordance with the directions that are printed on the tube while the gravy is still thickening.
9. Biscuits should be served with the gravy on top.