Creamy country-style sausage gravy over warm, split buttermilk biscuits.
1 pound of pork breakfast sausage (any darn kind you like)
2 tbsp butter
2 tbsp all purpose flour
2 cups of whole milk (plus more to thin, as needed)
lots of fresh , cracked pepper, like 2 teaspoons at least
Prepare biscuits, either homemade or frozen.
Cut open cylinder package of pork sausage and tear into small pieces and place in a single layer in a large, heavy skillet, preferably cast iron.
Turn heat on to medium and let brown before stirring, you want to hear a good sizzle before you start stirring and browning until just done. While sausage browns, make roux: melt butter in small saucepan, stir in flour and mix well, cook and stir for one minute.
Do not drain grease. Add the roux to the browned sausage/drippings and mix well and cook another minute or so. Stir in some freshly cracked black pepper.
Slowly add the milk and stir the whole time until it starts to thicken. Be sure to scrape up any browned bits and be careful not to burn the gravy while it’s thickening. Stir frequently until thick, adding more milk to thin, as necessary.
When desired thickness is reached, add a little salt and more freshly cracked black pepper. Taste. Add some more pepper.
Split a biscuit and generously spoon the sausage gravy over it. Add an over easy egg or two if desired (highly recommended) and a few shakes of hot sauce.