Sausage Biscuits and Gravy
Ingreadient
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1 (16.3 ounce) can Southern-style flaky refrigerated biscuits (such as Pillsbury Grands)
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1 (16 ounce) package maple-flavored breakfast sausage
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3 tablespoons all-purpose flour, or as needed
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1 (12 ounce) can evaporated milk
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1 ½ cups milk
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½ teaspoon salt
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¼ teaspoon ground black pepper
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1 teaspoon unsalted butter
Direction
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Preheat the oven to 350 degrees F (175 degrees C).
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Arrange biscuits on a baking sheet spaced about 1 1/2 inches apart.
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Bake in the preheated oven until golden brown, 13 to 17 minutes. Slice in half crosswise; keep warm.
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Meanwhile, crumble sausage into a large skillet over medium heat; cook, breaking sausage apart, until no longer pink, about 10 minutes. Sprinkle sausage and pan drippings with flour; cook and stir until sausage coated, about 1 more minute. Reduce heat to medium-low.
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Stir in evaporated milk, followed by milk until thoroughly combined; bring to a simmer, stirring constantly, until desired thickness, 3 to 5 minutes. Season with salt and black pepper; stir in butter until melted. Stir in more flour if gravy isn't thick enough.
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Serve biscuits, cut sides up, topped with sausage gravy.
