This springtime twist on gravy and biscuits is made simple with canned biscuit dough. All it takes is one skillet to produce this creamy, decadent breakfast dish.
Preheat the oven to 450 degrees F.
In a large skillet, cook the sausage over medium-high heat, rendering the fat, for about 1 to 2 minutes. Then, add the diced ramps, and continue to cook until soft, 1 to 2 minutes more. Remove the sausage and ramps from the skillet and set aside while you make the gravy. Add the butter to the hot pan. Once the butter has melted, whisk in the flour to form a roux. Cook the roux until bubbling and light brown. Slowly whisk in the milk being sure to whisk well to avoid lumps. Allow the gravy to reduce for about 2 minutes. Add more milk if the gravy becomes too thick. Reduce the heat, and season the gravy. Return the ramps and sausage to the pan. Top with the store-bought biscuits, and bake in the preheated oven for about 10 to 12 minutes, or until the biscuits are golden brown.