Biscuits & Sausage Gravy

• doses: 12

Ingredientes

2 pounds pork breakfast

sausage (such as Jimmy Dean or J.C. Potter)

2/3 cup all-purpose flour

7 to 8 cups whole milk

1 tablespoon ground black pepper, plus more to taste ½ teaspoon kosher salt, plus more to taste

½ teaspoon seasoned salt

12 warm The Most Perfect

Biscuits (page 16) for serving, or you may use Drop Biscuits (page 19)

Instruções

1. In a large skillet over medium-high heat, crumble and cook the sausage until it's browned and slightly crisp. The finer the bits of sausage, the better!

2. Reduce the heat to medium-low and sprinkle the flour all over the sausage.

3. Stir until the flour disappears into the sausage and cook the mixture, stirring constantly, for 2 minutes.

4. Add 7 cups of the milk while stirring constantly, scraping the bottom of the skillet the whole time to loosen the delicious bits from the bottom.

5. Add the pepper, kosher salt, and seasoned salt...

6. Then stir or whisk gently for 10 to 12 minutes. As the gravy cooks and bubbles, it will get thicker and thicker. Turn up the heat slightly if needed. Cook until the gravy is thick but still pourable. If it gets too thick, thin with a little milk, up to 1 additional cup.

7. Grab a piping-hot biscuit...

8. Split it through the middle and lay both halves on a plate, cut side up.

9. Spoon gravy all over the biscuit (don't be shy!) and serve immediately with a generous grind of pepper.