The best sausage gravy recipe in the world.. Handed down in my family for over a hundred years…

Best Biscuits and Gravy in the world

Prep Time : 5 min

Prep Time : 10 min

Total Time : 15 min,

Servings :8.

Ingredients

• 8 Flakey Buttermilk Biscuits
• 1 pound pork sausage
• 2 Tablespoon + 1 teaspoon(s)s all-purpose flour
• 2 1/2 cups half and half
• 1 Tablespoon butter
• 1/8 teaspoon dried thyme
• 1/8 teaspoon dried crushed rosemary
• 1/8 teaspoon crushed red pepper flakes
• freshly ground black pepper , to taste

Instructions

• Brown sausage in a large saucepan. Use a paper towel to blot out most of the grease from the pan.

• Add flour, butter, and half & half. Cook on medium-low, stirring often, for several minutes until thickened. 

• Add thyme, rosemary, red pepper flakes and black pepper.

• Serve over warm biscuits.

Notes

• Make ahead Instructions:You can make the gravy ahead of time and store it in a container in the fridge for 2-3 days, depending on the freshness of your ingredients.Rewarm on the stove, adding a splash of half and half or milk to thin it, if needed, and additional seasonings, to taste.

•  Freezing instructions:I’d suggest making the recipe with whole milk, if you want to freeze it. (Half and half will have a slightly different texture upon reheating from frozen, but will still taste good). Thaw overnight in the fridge.Rewarm on the stove, adding a splash of half and half or milk to thin it, if needed, and additional seasonings, to taste. The biscuits can be made ahead and stored in the freezer for 3-5 months.

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