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Step 2 – Make the Roux:
Sprinkle the flour over the cooked sausage. Reduce heat to medium and stir constantly for about 30 seconds to toast the flour, giving the gravy a smooth, nutty base.
Step 3 – Season:
Add garlic powder, salt, and plenty of black pepper. Don’t be shy with the pepper—Southern sausage gravy is meant to be bold!
Step 4 – Add Milk:
Slowly whisk in the milk and continue cooking, stirring often, until the mixture simmers and thickens. It should coat the back of a spoon perfectly.
Step 5 – Serve:
Split warm biscuits in half and generously pour the hot gravy over the top. Serve immediately and enjoy!
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