Some Gravy for Your Biscuits

I've been looking for the perfect gravy recipe for biscuits and gravy for a long time. Most gravy recipes are fairly simple and almost identical, but for some reason--although I found elements in each that I liked--it never quite turned out. After a lot of trial and error I came up with my own, and I think I've got it. It turns out it's more about technique than following the list of ingredients exactly.
 
THE Gravy for Biscuits and Gravy
Makes: 4-6 servings
Total Cook Time: 10 minutes

Ingredients

• 1/2 pound pork sausage
• 2-3 tablespoons flour
• 1 1/2-2 1/2 cups milk
• Lawry season salt, to taste (about a pinch)
• Freshly ground black pepper, to taste

Instructions

1. This is important: break up the sausage before cooking and spread in a single layer on a skillet. Cook sausage until browned and crumbly. This step prevents the sausage from getting chewy, helps the sausage to cook evenly, and creates a more flavorful dish.
2. Add flour, a little at a time (I eyeballed it, probably closer to 2 tablespoons), so that is soaks up most of the oils, but to where the sausage doesn't dry out.
3. Add milk, again I eyeballed it. I added about 1/2 cup at a time, until about 2 cups to get the sausage to gravy ratio that seemed most appetizing.
4. Continue to cook over medium heat until gravy thickens to your preferred consistency. (Remember you're putting it on biscuits, so the runnier it is, the more it will soak into the biscuit. I prefer a thicker consistency so it sits on top of the biscuit.)
5. Season with seasoned salt and pepper to taste.
6. As your gravy sits it will thicken. If it gets too thick before serving, you can thin it out by adding a little milk at a time until it reaches your desired consistency.

Enjoy!