1 ½ pound bulk pork sausage 1 cup chopped onion (1 large) ¼ cup all-purpose flour 3 cup milk Salt and ground black pepper 2 teaspoon snipped fresh thyme (optional)
Make-Ahead Tip:
Prepare biscuits as directed; cool completely. Place biscuits in a resealable plastic freezer bag; seal, label, and freeze for up to 2 months. Prepare Sausage Gravy as directed. Place in an airtight container; seal and chill for up to 48 hours. To serve, thaw biscuits at room temperature (allow about 2 hours). If desired, preheat oven to 350°F. Place biscuits on a baking sheet. Bake for 5 minutes. In a medium saucepan reheat Sausage Gravy over medium-low heat for 5 to 10 minutes or until heated through. If necessary, stir in additional milk to make desired consistency.
