a 16 oz breakfast sausage roll (Jimmy Dean, Bob Evans, Tennessee Pride, Purnell, etc)
whole milk
Pillsbury ready-to-bake biscuits
flour
recipe:
preheat the oven (see back of biscuits for the temperature)
cook sausage over medium heat until it's just-before-done
turn heat down
add ¼ cup flour
stir while scraping the bottom
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)
cook the flour for several minutes until the white specks turn brown
continue stirring
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
decrease temp and simmer until it's thick enough, something like 15 minutes
add more milk if it's thickening too quickly
the gravy will continue to thicken once heat is removed