Why It Works Cooking flour directly with the sausage creates a roux that thickens the gravy. Mixing melted butter with cold milk to form small butter clumps mimics the effect of cutting in cold butter, creating steam pockets in the oven that yield fluffy, tender biscuits with minimal handling. Biscuits and gravy have always been my favorite breakfast, and it's one I closely associate with home. My dad makes it for me every time I visit, turning out plates of fluffy, dropped biscuits smothered in peppery sausage gravy bolstered with extra dried sage. It's rich, comforting, and nostalgic. My one-skillet version below came about through a bit of improvisation. Traditionally, biscuits and gravy are a two-part operation: tender biscuits baked separately, then split and smothered with sausage gravy made on the stovetop. It's a format that works, but it also means juggling multiple components and timing them just right.…