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Delectable textured drop biscuits and a beautiful sausage gravy to go over the top. This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site. Drop in clumps on two baking sheets, then bake for 15-17 minutes, or until golden brown. Optional: Brush with melted butter when biscuits first come out of the oven.
With your finger, tear small pieces of sausage and add them in a single layer to a large heavy skillet. Brown the sausage over medium-high heat until no longer pink. Sprinkle on half the flour and stir so that the sausage soaks it all up, then add a little more until just before the sausage looks too dry. Stir it around and cook it for another minute or so, then pour in the milk, stirring constantly. Cook the gravy, stirring frequently, until it thickens.
This may take a good 10-12 minutes. Sprinkle in the seasoned salt and pepper and continue cooking until very thick and luscious. 2 cup of milk or more if needed. Spoon sausage gravy over warm biscuits and serve immediately! Late Saturday afternoon, after Marlboro Man had returned home with the soccer-playing girls, and I had returned home with the soccer-playing boys, and after our three bottle calves were given their bottles and I washed the last dirty dish in the mountain of dishes I’d left piled in the sink when I left the house Saturday morning, I decided to make biscuits and sausage gravy.
It turned out to be a good decision. I posted a biscuits and gravy recipe in the very, very early days of this website—back when I thought it was advisable to get so close to the food with my camera that sometimes you couldn’t tell what the food was. In that tutorial, I fried sausage patties and removed them from the skillet before making the gravy and serving the two components separately. That’s how I frequently make biscuits and gravy around here. The gravy I made Saturday, however, was true sausage gravy, which I prefer to the regular kind. I like it partly because it’s easy: You just crumble and cook the sausage, then make the gravy right on top of it. But I also prefer it because the gravy is just dang darn ding dadgum good: Chock full of sausage wonderfulness and an amazing texture and heartiness.