1 can refrigerated buttermilk biscuits (On lazy weekends I make scratch biscuits)
12 oz bulk pork sausage (hot, medium or mild. Your choice)
1/3 cup all-purpose flour
1/4 teaspoon Chef Ron Lock’s Cajun Seasoning (link to recipe below)
1/4 teaspoon salt
1/4 teaspoon coarse ground black pepper
3 cups whole milk (2% can be used)
Bake the buiscuits as directed on the biscuit can.
While the biscuits are baking, Break and crumble the sausage into a large skillet. Cook the sausage over medium-high heat until browned. Stir the sausage frequently while it’s frying and cook until it is no longer pink.
With wire whisk, stir in flour, salt and pepper and Chef Ron Lock’s Cajun Seasoning.
Slowly stir in the milk and cook until the gravy thickens, stirring constantly. Split warm biscuits; place on serving plates. Serve sausage mixture over warm split biscuits. Enjoy!