sausage gravy and biscuits

ingredients:

• a 16 oz breakfast sausage roll (Jimmy Dean, Bob Evans, Tennessee Pride, Purnell, etc)
• whole milk
• Pillsbury ready-to-bake biscuits
• flour

recipe:

1. preheat the oven (see back of biscuits for the temperature)
   • cook sausage over medium heat until it's just-before-done
2. turn heat down
   • add ¼ cup flour
   • stir while scraping the bottom
3. slowly add more flour, to total between ⅔ and ⅞ cup, while stirring and scraping, until no "glistening" fat is left (flour amount depends on fattiness of the particular brand of meat)
4. cook the flour for several minutes until the white specks turn brown
   • continue stirring
5. put the biscuits in the oven
   • pour a lot of milk in, perhaps 4 cups, until the sausage floats sufficiently
   • add salt and pepper
   • turn heat up to medium and heat until boiling
6. decrease temp and simmer until it's thick enough, something like 15 minutes
   • add more milk if it's thickening too quickly
7. the gravy will continue to thicken once heat is removed