Here's what you'll need:
1 pound country sausage
1 Tbsp unsalted butter
2 Tbsp flour
2 cups milk
freshly ground black pepper
I don't make my own biscuits, sorry. So, bake according to the directions on the package.
While your biscuits are cooking, brown the sausage. Make sure it's thoroughly cooked.
Now, remove the sausage from the pan, put into a bowl, and set aside.
You should have some drippings left in the pan from the sausage. On medium-low heat, add the flour and whisk to create your roux. If your roux is too tight, add in the butter (you may not need butter at all depending on the sausage drippings). You want it to look like this:
Work that around the pan and cook for a couple minutes to get the raw flour flavor cooked out. Next add the milk to the pan, and whisk to combine the roux and milk.
Add some pepper and whisk to combine everything.
Continue whisking occasionally. Simmer on medium-low heat until the mixture thickens up. You still want it to be a little runny when you add the sausage back in.
Stir in your sausage and drop the heat to low and let sit until your biscuits are ready.
Split your biscuits in half and top with gravy.