1. Preheat Preheat your oven to 400°F (200°C). Grease a 9-inch pie dish or a square baking dish.
2. Brown the Sausage In a large skillet over medium-high heat, cook the sausage. Break it up with a spatula into crumbles as it cooks. Cook until browned and no longer pink. (Tip: Do not drain the grease; you need it to make the gravy! If the sausage is very lean, add 1 tablespoon of butter).
3. Make the Roux Reduce heat to medium. Sprinkle the 1/4 cup flour over the cooked sausage. Stir well and cook for 1–2 minutes to brown the flour and coat the meat.
4. Make the Gravy Slowly pour in the 2 cups milk while stirring constantly. Add the 1 tsp salt (and plenty of black pepper if desired). Simmer until the mixture bubbles and thickens (about 3–5 minutes).
5. Assemble Pour the thickened sausage gravy into your greased baking dish.
6. Top with Biscuits You have two options here:
Traditional Pie: Flatten the biscuits slightly and arrange them in a single layer on top of the gravy.
Bubble-Up Style: Cut each biscuit into quarters and scatter the pieces over the gravy.
7. Bake Bake for 15–20 minutes, or until the biscuits are golden brown and cooked through.
8. Serve Let it rest for 5 minutes before serving hot.
