The pinnacle of Appalachian comfort food. Flaky, buttery buttermilk biscuits drenched in a thick, peppery pork sausage gravy.
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Crumble the pork sausage into a large cast-iron skillet over medium-high heat.
Cook until thoroughly browned, leaving the rendered fat in the pan.
Sprinkle the flour evenly over the sausage and fat. Stir and cook for 2 minutes to eliminate raw flour taste.
Slowly whisk in the cold milk, stirring constantly to prevent lumps.
Bring the mixture to a , allowing it to thicken into a rich gravy (about 5-8 minutes ).
Season heavily with black pepper and salt. Serve immediately over split open biscuits.
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