Equipment Needed
- 9×13 inch baking dish
- Large skillet or Dutch oven
- Whisk
- Cutting board and knife or kitchen shears
- Measuring cups and spoons
- Spatula
Step-by-Step Instructions
First, we prepare the star of the show: the sausage gravy. In my large skillet over medium heat, I cook the pork sausage, breaking it up into small crumbles with my spatula. I cook it until it’s nicely browned and no longer pink. I do not drain the fat—this is flavor gold! I sprinkle the flour directly over the cooked sausage and drippings. I stir and cook this mixture for a full 1-2 minutes. This cooks out the raw flour taste and forms the “roux” that will thicken our gravy. The kitchen smells amazing at this point, all savory and toasty.
Now, I slowly create the gravy. I gradually pour in the milk, about a cup at a time, whisking constantly after each addition. This prevents lumps. As the milk heats, the magic happens: the mixture transforms from a pasty coating on the sausage into a thick, bubbling, creamy gravy. I let it simmer gently for 3-5 minutes, whisking often, until it’s thick enough to coat the back of a spoon. I then season it with the black pepper, garlic powder, and cayenne if using. I taste it carefully before adding any salt, as the sausage is often plenty salty. I remove it from the heat and stir in the 2 tablespoons of butter until it melts in, adding a final gloss and richness.
While the gravy is thickening, I prep the biscuit layer. I grease my 9×13 inch baking dish. I take the refrigerated biscuits and cut each one into quarters (or six pieces for smaller bites) using kitchen shears. I scatter these biscuit pieces evenly in the bottom of the greased dish. They will look like a pile of doughy little clouds. Once my gravy is ready, I immediately pour the entire skillet of hot sausage gravy evenly over the top of the biscuit pieces. I use my spatula to gently push the biscuits around so the gravy seeps down into all the crevices. If I’m using cheese, I sprinkle it evenly over the top now.(See the next page below to continue…)