The Preparation
Brown breakfast sausage in a skillet, breaking into crumbles.
Do not drain all the fat; leave some for the roux.
Sprinkle flour over sausage and stir to coat.
Cook flour for 1-2 minutes.
Gradually whisk in whole milk.
Cook, stirring constantly, until gravy thickens.
Season generously with salt and black pepper.
Serve over split biscuits.
