Buttermilk Biscuits and Sausage Gravy

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Instructions

Step 1: Bake the Biscuits
Preheat your oven according to the biscuit package directions. Arrange the biscuits on a baking sheet and bake until golden brown. While the biscuits are baking, you can begin the gravy.

Step 2: Cook the Sausage
Place a large skillet or cast-iron pan over medium-high heat. Add the ground sausage and cook, breaking it up with a spoon, until it is thoroughly browned and crumbled. Do not drain the rendered fat—this is essential for building the flavor base of your gravy.

Step 3: Create the Roux
Reduce the heat to medium. Add the 2 tablespoons of butter to the sausage and drippings, stirring until melted. Sprinkle the flour evenly over the sausage. Cook for about 1 minute, stirring constantly, to form a roux and cook off the raw flour taste.

Step 4: Whisk in the Milk and Simmer
Pour in the milk slowly, about a cup at a time, while whisking continuously. This is the key to a smooth, lump-free gravy. Once all the milk is incorporated, add the garlic powder, salt, and pepper.

Bring the gravy to a gentle simmer. Continue to cook, stirring often, until the gravy thickens noticeably, about 5-10 minutes. It should coat the back of a spoon nicely.

Step 5: Assemble and Serve
Split the warm baked biscuits in half and place them on plates. Ladle a generous amount of the hot sausage gravy over the biscuit halves. Serve immediately.

Chef’s Tips for Success

  • Embrace the Fat: The sausage drippings are packed with flavor and are necessary for the correct flour-to-fat ratio in the roux. Skipping this step will result in a less flavorful gravy.

  • Whisk Vigorously: The most common pitfall is lumpy gravy. Whisking constantly while adding the milk ensures a perfectly smooth, creamy texture.

  • Control the Thickness: For a thicker gravy, let it simmer a bit longer. If it becomes too thick, simply thin it out with a small splash of milk.

  • Taste and Adjust: Before serving, always taste your gravy and adjust the seasoning. You may want to add more salt or a generous amount of extra black pepper for a classic “peppery” kick.

Enjoy your homemade biscuits and gravy!

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