Instructions

• Preheat your oven following the biscuit package instructions. Bake those biscuits until they turn golden brown and flaky. Set ’em aside so they’re ready when the gravy is done.
• In a large skillet over medium heat, cook the pork sausage. Break it apart with a spatula as it browns and make sure it’s fully cooked with no pink bits left.
• Sprinkle the flour over the cooked sausage and stir it up well. Let it cook for about 1 to 2 minutes so the raw flour taste cooks out and it starts thickening.
• Gradually add the half and half while whisking constantly. This will help you avoid lumps and get that silky smooth gravy feel you want. Keep stirring until the mixture thickens and bubbles.
• Add your butter, dried thyme, crushed rosemary, red pepper flakes, and freshly ground black pepper. Stir everything well so the flavors mix and the butter melts right in.
• You can transfer this gravy to your pressure cooker pot if you wanna keep warm or just serve it right from the skillet. If in the pressure cooker, use quick release to keep it hot without overcooking.
• Split your biscuits open and ladle the warm sausage gravy generously over them. Watch that gravy soak in all those flaky layers, creating pure comfort food heaven.
• Enjoy immediately while everything's warm and fresh. Remember that pressure cooker valve hiss you heard? That's the sound of a meal coming together just right.