Easy Sausage Gravy and Biscuits

Talk about a stick to your ribs breakfast, this is it... The more black pepper the better :)

 

In the South this gravy is known as Sawmill gravy.

The Gravy:

1/2 - 3/4 lb.      bulk pork sausage

1/4 cup       each butter or margarine, all-purpose flour

3 - 3 1/2 cups   milk

to taste             salt and freshly ground pepper

       In 10" skillet, cook sausage until well done.  Drain off excess fat.  Add butter and melt over medium-high heat; add flour and cook for 1 minute, stirring constantly. 
Slowly pour in milk, stirring constantly.  Bring to a boil, reduce heat and cook until thickened, stirring occasionally. (Add more milk if thinner gravy is desired.)  Serve ladled over split biscuits. (below)

Easiest Drop Biscuits:

2 cups   biscuit mix

2/3 cup       milk

       Heat oven to 425º F (220º C).  In medium bowl, stir ingredients with a fork until just mixed.  Drop by large spoonsful onto greased baking sheet.  Bake for about 12 - 15 minutes or until golden brown.  Makes 18-24 biscuits