Time to prepare: 12 mins to prep
Time to cook: 25 mins to cook
Time to cook: 25 mins to cook
Amount to eat (1 serving)
Sugars
Sugar: 0g
Sucrose: 0g
Glucose: 0g
Fructose: 0g
Lactose: 3.1g
Maltose: 3.1g
Galactose: 0g
Starch: 0g
Fats
Saturated: 5.8g
Monounsaturated:1g
Polyunsaturated: 0.3g
Trans: 0g
Fatty Acids
Total Omega 3: 0g
Total Omega 6: 0g
ALA: 0g
DHA: 0g
EPA: 0g
DPA: 0g
Nutritional Info
Fiber: 0.6g 3%
Net Carbs: 15
Sodium: 698.1mg 30%
Potassium: 125.5
Cholesterol: 22.8
Nutritional Values (g)
Calories: 226 Fat: 13g
Protein: 12g Carbs: 16g
Protein: 12g Carbs: 16g
Recipe Instructions
Ingredients
Biscuits (Plain or buttermilk, refrigerated dough, lower fat)
12 biscuit (2″ dia) / 276 grams
12 biscuit (2″ dia) / 276 grams
Breakfast Sausage (Kroger)
16 oz / 456 grams
16 oz / 456 grams
Wheat flour (White, all-purpose, enriched, bleached)
1/3 cup / 41.7 grams
1/3 cup / 41.7 grams
Whole milk (3.25% milkfat, with added vitamin D)
3 cup / 732 grams
3 cup / 732 grams
Salt (Table)
1/2 tsp / 3 grams
1/2 tsp / 3 grams
Pepper (Spices, black)
2 tsp / 4.2 grams
2 tsp / 4.2 grams
Instructions
Step 1
Prepare biscuits as per package directions.
Step 2
Meanwhile, tear small pieces of sausage and add them in a single layer to a large heavy skillet. Brown the sausage over medium-high heat until no longer pink. Reduce the heat to medium-low. Sprinkle on half the flour and stir so that the sausage soaks it all up, then add more little by little. Stir it around and cook it for another minute or so, then pour in the milk, stirring constantly.
Step 3
Cook the gravy, stirring frequently, until it thickens. (This may take a good 10 to 12 minutes.) Sprinkle in the seasoned salt and pepper and continue cooking until very thick and luscious. If it gets too thick too soon, just splash in another 1/2 cup of milk or more if needed. Taste and adjust the seasoning with salt and pepper.
Step 4
Spoon the sausage gravy over the warm biscuits and serve immediately. Enjoy!