Preheat oven and prepare homemade or store-bought biscuits according to recipe or package.

While biscuits bake, cook 1 pound breakfast sausage in a large skillet over medium-high, breaking into small pieces, about 8-10 minutes until browned, crispy, and at least 160°F.

Leave about 3 tablespoons fat in the pan, draining excess. If short, add enough of the butter to reach 3 tablespoons.

Reduce heat to medium; sprinkle ¼ cup flour over sausage.

Stir constantly 1-2 minutes to cook flour into a roux.

Slowly whisk in 2½ cups whole milk, whisking constantly to prevent lumps.

Simmer 5-7 minutes, stirring frequently, until gravy reaches desired thickness.

Season with 1/2 teaspoon salt or to taste, ½ teaspoon black pepper, and ¼ teaspoon garlic powder; taste and adjust.

If the gravy gets too thick, thin it with a splash of milk.

Split the warm biscuits in half and place on plates.

Ladle the hot sausage gravy generously over the biscuits.

Serve immediately with extra black pepper on top.