Prep time
15 mins
Cook time
20 mins
Total time
35 mins
Fluffy biscuits smothered in a rich, peppery sausage gravy with a Cajun kick. This is the kind of breakfast that’ll have you full till noon — no snacks required.
Recipe by: George Graham
Serves: 4
Ingredients
For the gravy:
- 1 pound breakfast sausage (or Cajun sausage for more kick)
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper (optional)
For serving:
- 6–8 biscuits (store-bought or homemade)
- 2 tablespoons chopped green onions (optional)
Instructions
- Cook the sausage
In a skillet over medium heat, cook sausage until browned, breaking it into small pieces.
Leave the grease in the pan — that’s flavor.
- Make the roux
Sprinkle flour over the sausage and stir constantly for 2–3 minutes until it forms a light roux.
- Add the milk
Slowly pour in milk while stirring to avoid lumps.
Keep stirring as it thickens.
- Season it up
Add Cajun seasoning, black pepper, salt, and cayenne.
Simmer 5–7 minutes until thick and creamy.
- Serve
Split biscuits open and spoon gravy generously over the top.
Garnish with green onions if you want a little color.
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