Biscuits and Gravy

In a large cast-iron skillet, cook the pork sausage over medium-high heat. Break it into fine crumbles with a wooden spoon and cook for 6-8 minutes until completely browned. Do not drain the fat.

Sprinkle the flour evenly over the cooked sausage and fat. Stir continuously for 2 minutes to cook the raw flour taste out, creating a savory roux.

Gradually pour in the whole milk, 1/2 cup at a time, whisking constantly to prevent lumps.

Bring the mixture to a gentle simmer. Reduce the heat to low and cook for 5-7 minutes, stirring frequently, until the gravy is thick and coats the back of a spoon. Season generously with black pepper, salt, and cayenne.

Split the warm biscuits in half horizontally, place on a plate, and ladle the rich, peppery sausage gravy generously over the top. Serve immediately.