Sausage Gravy and Biscuits

Sausage Gravy and Biscuits

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.