Split biscuits smothered in peppery sausage gravy with chopped parsley

Hall Sausage Biscuits & Gravy

Name: Hall Sausage Biscuits & Gravy
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 12 servings
Cuisine: American
Ingredients: 12 large refrigerated biscuits; 2 tbsp butter; 2 lb breakfast sausage; 1/2 cup all-purpose flour; 5 cups whole milk; 2 tsp black pepper; 1/2 tsp poultry seasoning; 1/4 cup chopped parsley

Flaky biscuits split and smothered in peppery sausage gravy for twelve.

Prep: 10 min
Cook: 25 min
Serves 12
Difficulty: easy

Flaky biscuits split open and smothered in peppery sausage gravy. A firehall classic that needs no introduction — make extra gravy.

568Cal

22gProtein

45gCarbs

33gFat

Ingredients

12 large refrigerated biscuits
2 tbsp butter
2 lb breakfast sausage
1/2 cup all-purpose flour
5 cups whole milk
2 tsp black pepper
1/2 tsp poultry seasoning
1/4 cup chopped parsley

Instructions

Bake the biscuits: Heat oven to 375°F. Arrange biscuits on a sheet pan and brush tops with melted butter. Bake until golden and cooked through—split one to check the center isn't doughy.
Brown the sausage: In a large Dutch oven or deep skillet, brown sausage over medium-high, breaking it into fine crumbles. Don't drain all the fat—you need it for the roux.
Build the roux: Sprinkle flour over the sausage and fat, stirring constantly for 1–2 minutes until the raw flour smell cooks off and the mixture looks sandy.
Whisk in milk: Add warm milk gradually, whisking to prevent lumps. Simmer until gravy thickens enough to coat a spoon. Season aggressively with black pepper and salt.
Split and ladle: Split warm biscuits and place two halves per bowl or plate. Ladle hot gravy over the top until generously covered. Garnish with parsley and serve immediately.

Station workflow

Warm milk in a microwave or small pot before whisking—cold milk shocks the roux and causes lumps.
Hold biscuits uncovered at 200°F while gravy finishes; covered biscuits steam soft tops.
Keep gravy on the lowest simmer with a ladle in the pot at the line for second portions.

Cleanup

Fill the gravy pot with hot soapy water immediately—flour-milk paste sets hard within minutes.
Discard any biscuit crumbs on the sheet pan before they bake onto the metal during cleanup.

Leftovers

Gravy reheats smoothly with extra milk over low heat; thin until pourable before ladling.
Split leftover biscuits and griddle cut-side down, then top with reheated gravy and a fried egg.