This isn’t just gravy—it’s liquid gold in a skillet: deeply savory, luxuriously creamy, and threaded with crumbled sausage that’s crisp at the edges and tender within. Inspired by Ree Drummond’s no-fuss, big-flavor approach, it’s the kind of breakfast staple that turns humble biscuits into something worthy of Sunday praise. No fancy techniques, no obscure ingredients—just buttery pan drippings, a golden roux, cold milk, and a generous hand with the black pepper. Ready in 15 minutes, it’s comfort food at its most honest.
Why You’ll Love This Recipe
It’s the ultimate pantry-to-table miracle: one skillet, minimal cleanup, and results that taste like they’ve simmered for hours. The secret? Cold milk—it prevents lumps and ensures a silky-smooth texture—plus that extra crack of pepper that defines true Southern style. Best served over flaky buttermilk biscuits, it’s the breakfast that says, “Sit down. You’re home.”
Perfect for:
Weekend brunches, holiday mornings, camping trips (yes, it works over a camp stove!), or any time you need a hug in a bowl.
Ingredients
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