Next, slowly pour in the milk, continuously stirring to avoid any lumps. I usually find that using a whisk helps a lot here! Allow the mixture to come to a simmer; this is where the magic happens as it thickens up into a delicious, creamy gravy. Make sure to taste and season with salt and pepper according to your liking. Now, it’s time to transfer the gravy mixture into your baking dish, spreading it out evenly.
Now it’s time for the stars of the show—those biscuits! Open your biscuit dough and slice each biscuit into quarters. You can use your imagination here, and whether you prefer to leave them as whole biscuits on top or cut them into smaller pieces, they will brown beautifully in the oven. Lay those pieces evenly on top of the gravy. If you’re feeling adventurous, sprinkle shredded cheese over the top for that gooey, cheesy goodness.
Bake in the preheated oven for about 25-30 minutes or until the biscuits are golden brown. The aroma will fill your kitchen, and you might just find it hard to wait! Once it’s out, let it sit for a few minutes; this dish is hot! Finally, I like to garnish it with fresh parsley for a pop of color, and then it’s time to dig in!
Pro Tips for Best Results
I tested this recipe three ways to make sure it turns out perfectly, every time. First, I found that using a mix of spicy and mild sausage gave a depth of flavor that I adored. Next, if you’re short on time, refrigerated biscuits are a lifesaver and still taste great, but I also encourage trying a homemade biscuit dough for an extra special touch.
Another tip I learned through a few trials is that letting the gravy come to a simmer before adding the biscuits helps thicken it just right so it captures all those yummy flavors while baking. Lastly, if you want to elevate your dish, consider adding some sautéed onion or bell pepper to the sausage mixture. It adds a delightful texture and flavor without a lot of extra effort.
Common Mistakes to Avoid
One common mistake I made when first trying out this recipe was not cooking the sausage thoroughly before adding the flour. This results in clumpy gravy instead of that smooth, creamy dream we’re aiming for! Always make sure to brown the sausage nicely first; this will also infuse your dish with loads of flavor. (See the next page below to continue…)