Place the sausage in a large, hot skillet. Use your spoon to break the meat into bits. Cook until the meat is no longer pink. Do not drain the fat from the pan. The fat gives the gravy a great flavor.

Sprinkle the flour over the cooked sausage meat. Stir it well so the flour coats the meat. Cook this for two minutes on medium heat. This removes the raw taste from the flour. It will look like a thick, pasty mixture.

Slowly pour the milk into the hot skillet. Whisk constantly while you pour the liquid in. This prevents any flour lumps from forming. Keep stirring until the mixture starts to bubble. The sauce will begin to thicken up quickly.

Turn the heat down to a low setting. Add the salt and lots of black pepper. Let it simmer for five more minutes. Taste it to see if it needs more salt. The gravy should be thick enough to coat a spoon.

Heat your biscuits in the oven until they are golden. Split the warm biscuits in half with a knife. Place them on a plate with the inside facing up. This helps them soak up the delicious gravy.

Ladle a generous amount of gravy over the biscuits. Make sure to get plenty of sausage in every scoop. Serve it immediately while the food is very hot. You can add extra pepper on top if desired.