Cook the Sausage:
In a large skillet over medium-high heat, brown the sausage, breaking it into small crumbles with a spatula. Cook until no pink remains.
Make the Roux:
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Biscuits and Gravy
June 9, 2026 by aziz boumdak
Do not drain the fat! Sprinkle the flour over the cooked sausage and fat. Stir constantly for 2 minutes to cook out the raw flour taste while coating the sausage.
Add Milk:
Gradually pour in the milk, whisking or stirring constantly to prevent lumps.
Simmer:
Bring the mixture to a gentle simmer. Continue cooking and stirring for 5–10 minutes until the gravy is thick and bubbly.
Season:
Stir in the salt, black pepper, and garlic powder. Taste and adjust seasoning as needed.
Assemble:
Split warm biscuits in half and place on a plate or in a bowl. Generously ladle the hot gravy over the top.
How to Make
Fat is Flavor:
The rendered sausage fat is what makes the gravy rich. If your sausage is very lean, add a tablespoon of butter before adding the flour.
Whisking Technique:
Add the milk slowly while stirring to ensure the smoothest gravy without lumps.
Pepper Choice:
Use coarsely ground black pepper for that signature speckled look and bold, spicy bite.
Variations
Spicy Gravy:
Use hot breakfast sausage and add a pinch of cayenne pepper or crushed red pepper flakes.
Bacon Gravy:
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