We have traditions. One of them is eating biscuits and sausage gravy the morning after overindulging. Nothing feels so comforting. Nothing tastes so delicious. Nothing provides such instantaneous, almost medicinal relief. Biscuits and sausage gravy. Man, what a gift.

Oddly, we’d never made our own biscuits and gravy. We’d always been buyers. This had something to do with our condition when craving the meal. But, we also didn’t appreciate how simple sausage gravy is to make. Biscuits are tougher. Admittedly, we used the store-bought refrigerated dough. But, sausage gravy, you can do that. And, you should do that.

Sausage Gravy

Ingredients

• One pound of sausage gravy
• 1/3 cup of flour
• Three cups of whole milk
• Salt and pepper, to taste
• 1/2 teaspoon of paprika (optional)
• 1/2 teaspoon of garlic powder (optional)
• 1/2 teaspoon of onion powder (optional)

Directions

In a cast-iron skillet, brown the sausage. Use the spatula to break the sausage up into small crumbles. Gradually add flour while constantly mixing. Pour in milk and stir. Cook gravy on medium heat until it achieves the desired consistency. It should take about 15 minutes. If it gets too thick, simply dilute with more milk. Season with salt and pepper. You don’t need the paprika, garlic powder, and onion powder, but it’ll add flavor.

Serve gravy on oven-fresh biscuits. Top with a runny egg. Feel like a million dollars.