1 pound sausage
⅓ cup flour
4 cups (1 quart) milk
½ teaspoon salt
1 ½ teaspoons black pepper, more to taste
Brown and cook the sausage, breaking up chunks. [If there is a lot of fat in the pan after browning the sausage, spoon some of it off. You should have an equal amount drippings as of flour, I think.] Reduce heat to medium-low and sprinkle the flour on top of the sausage. Stir. Cook a couple of minutes, then stream in the milk, stirring. Cook and stir till it thickens. Add salt and pepper. Spoon over split biscuits.
Adapted from Baker Bettie.