Ingredients
One 12-ounce tube bulk pork sausage
2 tablespoons all-purpose flour
2 cups milk
Freshly ground black pepper, to taste
Directions
Heat a large cast-iron skillet over medium-high heat. Add
the sausage, break it up with a wooden spoon, and cook,
stirring occasionally, until well browned and cooked
through, about 7 minutes.
Using a slotted spoon, transfer the sausage to a bowl,
leaving the rendered fat in the skillet. Whisk the flour
into the fat and cook, stirring, for about 1 minute. While
whisking, pour the milk into the skillet and bring the gravy
to a boil. Lower the heat and simmer gently for 2 minutes.
Stir in the sausage and season with pepper. Split the
biscuits in half and divide them among plates. Top each
biscuit with some of the gravy and serve immediately.