Equipment Needed
- Large, oven-safe skillet (like cast iron) OR a 9-inch deep-dish pie plate or square baking dish
- Medium mixing bowl
- Pastry cutter or two forks (or your clean hands)
- Whisk
- Wooden spoon or spatula
- Rolling pin (optional)
- Biscuit cutter or a drinking glass
Step-by-Step Instructions
I always start by making the sausage gravy right in my trusty 10-inch cast iron skillet—if you’re using a regular skillet, you’ll transfer the gravy to a greased baking dish later. I cook the breakfast sausage over medium heat, breaking it up with my wooden spoon until it’s beautifully browned and crumbly. I don’t drain the fat; those flavorful drippings are the foundation of our gravy. Once the sausage is cooked, I sprinkle the 1/4 cup of flour directly over the meat. This is where patience is key. I stir and cook this mixture for a full 2-3 minutes. You want to cook out the raw flour taste, and you’ll see and smell it transform into a fragrant, pasty coating on the sausage.
Now, for the magic liquid. I slowly pour in the cold whole milk, about a half cup at a time, whisking constantly after each addition. Starting with cold milk and adding it slowly is my secret to a lump-free gravy. I learned this the hard way by dumping in warm milk all at once and ending up with a pot full of stubborn flour balls. As I whisk, the mixture will thicken dramatically. Once all the milk is in, I add the black pepper and garlic powder. I let it simmer gently for 3-5 minutes, stirring often, until it’s the consistency of a thick, creamy soup. It will thicken more as it bakes, so don’t overdo it here. I then remove it from the heat and set it aside while I make the biscuit dough. (See the next page below to continue…)