A hearty and comforting breakfast dish perfect for chilly mornings.
Cook the sausage in a skillet over medium heat until browned and fully cooked, breaking it into crumbles.
Use a wooden spoon to break the sausage into even crumbles for consistent cooking.
Sprinkle the flour over the cooked sausage and stir until the flour is absorbed.
Ensure the flour is evenly distributed to avoid lumps in the gravy.
Gradually pour in the milk while stirring constantly, cooking until the mixture thickens.
Stirring constantly prevents the gravy from sticking to the skillet.
Season the gravy with salt and pepper to taste, then remove from heat.
Taste the gravy before adding salt, as the sausage may already be salty.
Preheat the oven to 450°F (230°C) and prepare a baking sheet.
Line the baking sheet with parchment paper for easy cleanup.
In a mixing bowl, combine the self-rising flour and buttermilk to form a dough.
Do not overmix the dough to keep the biscuits light and fluffy.
Roll out the dough and cut into biscuit shapes, then place on the baking sheet.
Use a round cutter for uniform biscuits or shape them by hand for a rustic look.
Bake the biscuits in the preheated oven for 10-12 minutes until golden brown.
Brush the tops with melted butter before baking for a golden finish.
Serve the sausage gravy over the warm biscuits and enjoy.
Garnish with a sprinkle of fresh parsley for a pop of color.
