Biscuits and Sausage Gravy

Instructions

1. 1

   Brown the Sausage: In a large cast-iron skillet over medium-high heat, add the pork sausage. Break it apart with a wooden spoon into small crumbles as it cooks. Cook for 8-10 minutes until deeply browned and no pink remains. Do not drain the fat; this is the base of your gravy.

2. 2

   Make the Roux: Sprinkle the flour evenly over the browned sausage and its fat. Stir continuously and cook for 2 minutes. The flour will coat the meat and soak up the fat, cooking off the raw flour taste.

3. 3

   Add the Milk: Slowly pour in 3 cups of whole milk, stirring constantly and scraping up any browned bits from the bottom of the skillet.

4. 4

   Simmer and Thicken: Bring the mixture to a gentle simmer. Reduce the heat to medium-low and cook, stirring frequently, for 5 to 8 minutes. The gravy will thicken significantly. If it gets too thick, add the remaining 1 cup of milk.

5. 5

   Season Heavily: Sausage gravy relies heavily on black pepper. Stir in the freshly ground black pepper, salt, and red pepper flakes. Taste and adjust seasoning; it should be robust and slightly spicy.

6. 6

   Serve: Split warm, freshly baked biscuits in half and place them on a plate. Ladle the hot sausage gravy generously over the open biscuits. Serve immediately.