A rich and comforting Southern breakfast made with flaky biscuits and creamy sausage gravy.

8 flaky buttermilk biscuits, baked warm

1 pound chicken or turkey sausage

2 tablespoons plus 1 teaspoon all-purpose flour

2 1/2 cups half-and-half

1 tablespoon butter

1/8 teaspoon dried thyme

1/8 teaspoon dried crushed rosemary

1/8 teaspoon red pepper flakes

Freshly ground black pepper, to taste

Cook Mode Prevent your screen from going dark

1. Bake the biscuits according to package or homemade directions and keep warm.

2. In a large skillet or saucepan over medium heat, cook the sausage until browned and fully cooked, breaking it into small crumbles as it cooks.

3. If there is excess grease, carefully remove most of it from the pan.

4. Sprinkle in the flour and add the butter. Stir well for 1 minute to coat the sausage and cook out the raw flour taste.

5. Slowly pour in the half-and-half while stirring constantly.

6. Reduce heat to medium-low and cook for several minutes, stirring often, until the gravy becomes thick and creamy.

7. Stir in the thyme, rosemary, red pepper flakes, and black pepper to taste.

8. Split warm biscuits in half and spoon the hot gravy generously over the top. Serve immediately.

Adjust seasoning to taste.

Add a splash of milk if gravy becomes too thick.

Serve immediately for best texture.