Traditional Sausage Gravy

In a large skillet, cook 1 lb breakfast sausage over medium heat until browned, breaking it up into crumbles. Sprinkle ¼ cup flour over the sausage and stir well to absorb the fat. Slowly whisk in 3 cups whole milk, cooking and stirring until gravy thickens, about 5–7 minutes. Season generously with black pepper and a little salt. Serve hot over freshly baked biscuits for a classic Southern breakfast.