Best Ever Biscuits and Gravy
1 lb Spicy Italian Sausage
2 cups whole milk
1-2 tablespoons all-purpose flour

4 Biscuits of your choice - my favorite recipe is Betty Crocker's.

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Bake biscuits as recipe or package instructs.
While biscuits are baking, brown the sausage in a large skillet - if it is links, slit open the casing and squeeze out the meat. Break it up like bulk sausage.
When sausage is browned, stir flour into milk, turn heat to low, and pour milk into skillet. Stir vigorously. When well mixed, you can turn the heat back up to medium-high.
Stir constantly. Gravy should thicken before it comes to a boil. If it does not thicken to your satisfaction, add a little more flour and keep stirring.
When biscuits are golden and sausage has thickened, split open a pair of biscuits on a plate and top with gravy. Repeat for your dining companion.
Serves two.