• 1 can refrigerator biscuits (like Pillsbury Grands)
• 1/2 c butter
• 16 oz pork breakfast sausage, uncooked
• 1/3 c all-purpose flour
• 1/2 t salt
• 1/2 t freshly ground black pepper
• 1/8 t cayenne pepper
• 3 1/2 c whole milk

Bake biscuits according to package instructions.

Heat the butter in a large pot over medium-high heat until melted. Add the sausage and cook, breaking it up into smaller pieces, until the meat is no longer pink and is starting to brown, about 5 minutes.

Reduce the heat to medium. Sprinkle the sausage with the flour, salt, pepper, and cayenne. Cook, stirring frequently, until the raw taste of the flour has cooked off, about 1 minute.

Gradually stir in the milk, scraping up any browned bits from the bottom of the pan. Bring to a simmer, stirring occasionally. Continue simmering, stirring often, until the mixture has thickened slightly, about 1 minute more (the gravy will continue to thicken as it sits). Taste and season with additional salt and pepper as needed. Keep warm.

To serve, split the biscuits in half horizontally and top with the sausage gravy.