Biscuits and Gravy

Sausage gravy is one of those things that sounds like it needs a stovetop and a cast-iron skillet. It doesn't. The whole thing happens on the griddle, and the biscuits bake right next to it under a dome.

This is part of the breakfast fundamentals for a reason. Once you've made gravy this way, you'll stop reaching for the saucepan.

The roux happens on the meat

Most gravy starts with a roux in an empty pan. Here, the sausage does the work. Once it's browned, push it out to make a well, melt the butter in the middle, and sprinkle the flour over everything. Stir until the flour grabs onto the meat and stops looking dusty.

Then it all goes into a foil pan with the milk and a teaspoon of Worcestershire. Leave the pan on the griddle and give it a whisk every so often. For the first few minutes it'll look thin and you'll doubt me. Give it about 15 minutes. The flour cooks out and it thickens up.

Tip

The foil pan is what makes this work on a flat-top. It holds the milk, and it keeps the gravy from running off the edge of the griddle.

Biscuits under a dome

A small wire rack keeps the biscuits off the hot steel so the bottoms don't scorch, and the dome traps enough heat to bake them. About 4 minutes a side.

Heads up

Eggs go last, always. Let the griddle come down to around 325°F before they go on. How to Make Eggs covers every style.

If you want more on the plate, a side of Golden Breakfast Potatoes fits right in.