Cook sausage:
In a large skillet over medium-high heat, cook sausage until browned and crumbled, about 5–7 minutes.
Do not drain — you need the fat for the gravy base.
Make the roux:
Sprinkle flour evenly over sausage. Stir to coat the meat, letting the flour absorb the fat and cook for 1–2 minutes (this removes raw flour taste).
Add milk:
Slowly pour in milk while stirring constantly to prevent lumps.
Continue stirring until mixture thickens into a creamy gravy, about 5–8 minutes.
Season:
Add seasoned salt and pepper, tasting and adjusting as needed.
If gravy is too thick, stir in a splash of milk until desired consistency.
Serve:
Spoon hot sausage gravy generously over split biscuits.
Tips:
The Pioneer Woman often serves this with homemade buttermilk biscuits — the creamy gravy soaks right in.
For extra richness, stir in a tablespoon of butter just before serving.
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