Preheat your oven according to biscuit package or recipe directions and prepare biscuits (homemade or store-bought).

While biscuits bake, cook 1 pound of breakfast sausage in a large skillet over medium-high heat, breaking it into small pieces, until browned and crispy (about 8-10 minutes). Ground pork must reach 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 and sprinkle ¼ cup of all-purpose flour over the sausage.

Stir constantly for 1-2 minutes to cook the flour and create a roux.

Slowly pour in 2½ cups of whole milk while whisking constantly to prevent lumps.

Bring to a simmer and cook for 5-7 minutes, stirring frequently, until the gravy thickens to your desired consistency.

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

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.