Salty’s Seasoned Pepper Gravy & Biscuits

The diner-counter classic, made at home in your Saturday slippers. A peppery sausage gravy, stirred thick, ladled over hot biscuits.

Serves: 4 · Prep: 10 min · Cook: 25 min · Total: 35 min

Ingredients

• 8 large biscuits, homemade or refrigerated, baked
• 1 lb ground pork
• ¾ tsp kosher salt, plus more to taste
• 2¼ tsp Salty’s Seasoned Pepper, divided (1 tsp + 1¼ tsp)
• ¼ cup all-purpose flour
• 2½ cups whole milk, warmed

Steps

1. Bake the biscuits and keep them warm.
2. In a large skillet over medium heat, cook the pork with the kosher salt and 1 tsp Salty’s Seasoned, breaking it into small crumbles, until browned and no pink remains (160°F), about 8 minutes. Do not drain.
3. Sprinkle the flour over the pork and stir for 1 to 2 minutes to cook out the raw flour taste.
4. Slowly pour in the warm milk, stirring constantly. Simmer 4 to 6 minutes, stirring, until thick enough to coat a spoon.
5. Stir in the remaining 1¼ tsp Salty’s Seasoned (about ½ tsp per cup of gravy). Taste and add a pinch more salt if needed.
6. Split the biscuits and ladle the gravy over the top.

A word on salt

Salty’s Seasoned Pepper has no salt, so this recipe adds it to the pork and again to taste at the end.

Safe temps

Ground pork: 160°F (USDA).

Swap it

Use Garlic Punch Pepper for a garlicky gravy; it already has salt, so start with ¼ tsp kosher salt and taste.

Image: Salty Pepper product photo (no matching free photo found).