Biscuits & Gravy

• g bulk breakfast sausage (I like Johnsonville Breakfast Sausage Original Rounds)↗250 g
• all-purpose flour↗2 tablespoons
• heavy cream↗3⁄4 cup
• milk↗3⁄4 cup
• white pepper1⁄2 teaspoon
• ground black pepper↗1⁄2 teaspoon
• seasoning salt↗1⁄4 teaspoon
• biscuits, warmed6

Step-by-step instructions

1. 1

   Heat a medium skillet over medium-high heat and brown the bulk breakfast sausage until no longer pink, breaking up the meat into small chunks. Reduce the heat to medium-low and sprinkle 1 tablespoon of flour and stir so that the sausage soaks it all up, then add the remaining 1 tablespoon. Stir it around and cook it for another minute or two. Add heavy cream and milk and stir frequently until thick, about 5 to 10 minutes. Add in the spices and simmer for a few minutes. If it gets too thick, feel free to add more milk, but I personally think the thicker the better. Spoon over warm biscuits and eat!

2. 2

   Note: You can use any breakfast sausage, just make sure you remove the casings. As for biscuits, I use the Pillsbury ones in a tube, but feel free to make your own or buy some from my local grocery store or bakery.