1 pound of pork sausage
1.5 tbsp maple syrup
6 tbsp of butter
6 tbsp of flour
1.5 cups of milk
½ tbsp dry sage
¼ tsp red pepper flakes
¼ tsp of black pepper
Salt to taste
Place biscuits on an un-greased rimmed baking sheet while frozen. Place in preheated oven (according to baking instructions on Mason Dixie Biscuits box). Set a timer according to baking instructions. Remove sausage from casing (if cased). Break up sausage into small pieces to cook in a large skillet until brown over medium high heat. Once brown, remove the sausage and leave in a mixing bowl and set aside. Leave the fat in the skillet and add butter until it is melted. Whisk flour slowly into the fat, until clumps are gone and blonde in color with a paste-like consistency, about 1 minute. Slowly add in milk and whisk on simmer until thick, about 4 minutes. Turn heat to high and whisk in the rest of the milk until boils into the texture of gravy. Add sausage back into the skillet and whisk until well combined. Turn off heat and whisk in seasonings. Remove biscuits from oven once golden brown. Serve biscuits warm while sausage gravy is still hot. Top with your favorite fresh herbs, with a side of eggs, or biscuits dressed with maple syrup or grape jelly.