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While the biscuits bake, let’s make the star of the show — creamy sausage gravy.
1 ) In a large skillet, cook the sausage over medium-high heat, breaking it apart with a spatula until browned and crumbly. If there’s excess grease, drain it off but keep about a tablespoon of the flavorful drippings in the pan — that’s your liquid gold for flavor.
2 ) Add the butter to the skillet and stir until melted. Sprinkle the flour evenly over the sausage and stir well to coat. This step is crucial; it creates the roux that thickens your gravy. Cook for 2–3 minutes to get rid of any raw flour taste.
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