• Add sage sausage to a skillet over medium-high heat on the stove. Cook until broken apart and browned completely.
  1 pound sage sausage
• Add butter to the cooked sausage and mix through until completely melted.
  3 Tablespoons butter
• Add flour and stir until you can no longer see any flour in the pan.
  ⅓ cup all-purpose flour
• Very gradually pour 1½ cups of milk into the skillet while stirring. Let it cook for a minute or two before moving on to the next step.
  3 cups milk
• Slowly add the remaining 1½ cups milk while stirring. Let it cook for 1-2 more minutes, then stir in maple syrup, steak seasoning, and garlic powder. Taste and adjust with salt and pepper as desired.
  1 Tablespoon maple syrup, 3 cups milk, 1 teaspoon Chicago steak seasoning, ½ teaspoon garlic powder, salt and pepper
• Allow the gravy to bubble and simmer until it reduces and thickens. When you can move it around in the pan with your spatula or wooden spoon and it’s so thick it takes a bit to spread back, you know it’s ready!
• Serve hot over freshly made biscuits, and enjoy. Add red pepper flakes if desired for a kick of spice. If you'd like to make homemade biscuits, scroll above to find my biscuit recipe.
  A sprinkle of red pepper flakes

How to Make Biscuits for Biscuits and Gravy

• Preheat your oven to 400°F. Add flour, granulated sugar, baking powder, baking soda, and salt to a medium bowl, and whisk to combine.
  1.5 cups all-purpose flour, 0.5 Tablespoons granulated sugar, 1 teaspoon baking powder, 0.25 teaspoons kosher salt, 0.25 teaspoons baking soda
• Cube cold butter and add it to the flour mixture. Toss to coat the butter pieces with flour, then rub the butter into the flour until coarse crumbs form. Work quickly, so the butter does not melt.
  0.75 cups salted butter
• Mix egg, plain Greek yogurt, and milk in a small bowl to combine.
  0.5 cups plain greek yogurt, 3 Tablespoons milk, 1 large egg
• Form a well in the middle of the flour mixture. Add the liquid mixture to the well.
• Mix the liquid mixture with the dry mixture until a wet dough is formed.
• Using a 2 ounce ice cream scoop or a spoon, portion the dough onto a parchment-lined baking sheet. Divide the dough into 8 biscuits.
• Bake at 400°F for 15-17 minutes, or until the biscuits are cooked through and golden-brown on top. Transfer to a wire rack to cool completely.