Ingredients:

  • 1 lb ground breakfast sausage (pork)
  • 1/3 cup all-purpose flour
  • 3 cups whole milk
  • 1 tsp salt
  • 1 tsp cracked black pepper
  • 1 can (16 oz) refrigerated flaky layers biscuits
  • 2 tbsp melted butter
  • 1/2 tsp garlic powder
  • 1 cup shredded sharp Cheddar cheese
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. In a large skillet over medium-high heat, crumble and brown the sausage until no pink remains and the edges are mahogany-colored. Do not drain the grease.
  2. Sprinkle the flour over the browned sausage and stir constantly for 2 minutes until a nutty aroma develops.
  3. Gradually pour in the milk while whisking vigorously. Cook over medium heat for 3-5 minutes until the gravy thickens and bubbles. Stir in salt and pepper.
  4. Pour the thick gravy into the bottom of a 9x13 inch baking dish, spreading it evenly to the edges.
  5. Cut each refrigerated biscuit in half and place them cut-side down on top of the gravy, leaving a small amount of space between them.
  6. Mix melted butter with garlic powder and brush the mixture generously over the tops of the biscuits.
  7. Top the biscuits with shredded sharp Cheddar cheese and bake until the biscuits are golden-brown and the cheese is melted.
  8. Garnish with chopped fresh parsley before serving.