– breakfast sausage – butter – all-purpose flour – whole milk – black pepper & salt – ground cinnamon
Mix together the flour, baking powder and salt. Use a pastry cutter or food processor and cut the cold butter into the flour. NOTE: you can also use store-bought biscuits.
Make the dough
Quickly knead then roll out the dough until it is approximately 1/2-inch thick. Use a cookie or biscuit cutter. to cut into biscuits.
Roll out the dough
Place about 1/2-inch apart on a large baking sheet or in a cast-iron skillet. Bake at 450F until golden.
Cook the Sausage
Add the sausage to the skillet and brown completely, then remove to a clean plate, and set aside. Leave behind any drippings in the skillet.
Make the roux
Return your skillet to medium heat. Melt butter and mix to combine with any sausage grease. Sprinkle all-purpose flour and whisk well (this is your roux).
Finish the gravy
Slowly add in the milk, whisking continuously and cooking until thickened. Add the sausage back to your gravy along with the black pepper and cinnamon.
Pour the warm gravy over your buttery biscuits and garnish with fresh parsley or fresh thyme, if desired.