Kirby & Halloway Sausage Gravy Over Biscuit Recipe
Served with hash browns
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Ingredients
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Sausage Gravy
Biscuit
Hash Browns
Method
Sausage Gravy
- 1
Cook the Sausage
In a large skillet over medium heat, add the ground pork sausage. Cook until browned and crumbled, about 5-7 minutes. Drain excess fat if necessary.
- 2
Make the Roux
Sprinkle the flour over the browned sausage and stir to combine. Cook for about 1-2 minutes to remove the raw flour taste.
- 3
Add Milk
Gradually whisk in the milk, stirring constantly to avoid lumps. Bring the mixture to a simmer and allow it to thicken, about 5 minutes.
- 4
Season the Gravy
Add black pepper, salt to taste, and crushed red pepper flakes if desired. Stir well and keep warm until serving.
Biscuit
- 5
Preheat Oven
Preheat your oven to 450°F (230°C).
- 6
Mix Dry Ingredients
In a mixing bowl, combine 2 cups of all-purpose flour, baking powder, and salt.
- 7
Cut in Butter
Cut the stick of unsalted butter into small pieces and add to the flour mixture. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
- 8
Add Milk
Stir in the milk until just combined. Do not overmix.
- 9
Shape and Bake
Turn the dough out onto a floured surface, gently pat it down to about 1-inch thickness, and cut into rounds using a biscuit cutter. Place on a baking sheet and bake for 12-15 minutes until golden brown.
Hash Browns
- 10
Prep the Potatoes
Peel and grate the potatoes. Squeeze out excess moisture using a clean kitchen towel.
- 11
Cook the Onion
In a large skillet, heat the vegetable oil over medium-high heat. Add diced onion and sauté until translucent, about 3-4 minutes.
- 12