When I was young, my family served up sausage gravy over cathead biscuits and topped with over easy eggs. It was a quite filling meal and one I looked forward to. To me, it’s really hard to find a better breakfast than sausage gravy over biscuits and if it has a bit of spicy flavor, all the better. For the most part every sausage gravy recipe is the same. Cook up some sausage, add milk, flour and some basic spices, simmer and call it good. Not me. As I’ve mentioned many times on this blog, I love when my food has a bite of its own.
So starting with a spicy Italian sausage is a must. Then once you add in some chili powder and crushed red pepper flakes, you’ve got enough spice that you will want a big glass of milk nearby. Since I’ve not learned how to make great biscuits yet, I have to cheat and buy mine at the store. If you like your gravy very thick cut the milk by half a cup or you can add another teaspoon of flour. Since most people find sausage salty enough, I simply recommend tasting the gravy and adding salt if you feel the need.
Sausage gravy with biscuits
- 8 Buttermilk biscuits (I used Pillsbury grands)
- 1 lb. Spicy sausage
- 3 Tbsp. All-purpose flour
- 3 cups milk
- 1 Tbsp. butter
- 1/8 Tsp dried thyme
- 1/4 Tsp chipotle chili powder
- 1/4 Tsp red pepper flakes
- Salt and pepper to taste
Cook biscuits according to directions on package.
Fully cook sausage in a large skillet and drain the grease.
Add flour, butter, and milk. Cook on medium-low, stirring often, for several minutes until thickened. Add thyme, chipotle chili powder, red pepper flakes, salt and pepper.
Serve over warm biscuits.