In a deep skillet over medium-high heat break up ground sausage into bite-sized pieces. Brown for approximately 10 minutes.
Once pork sausage is no longer pink, reduce heat to medium.
Sprinkle cooked sausage with flour. Stir well until sausage and fat absorbs all of the flour.
Continue to cook flour/sausage mixture for about 5 minutes. Doing this makes sure that the flour gets completely cooked so that you won't have any raw flour taste.
Pour about 1 cup of milk in pan. Stir well until combined.
Slowly add the remainder of the milk. Whisking or stirring frequently until gravy begins to thicken. This may take up to 15 minutes.
Once thick, take a taste. Then decide on how much salt and pepper to add.
Sprinkle in salt and pepper and continue to cook and taste until the gravy is creamy and seasoned to your liking.
If gravy is too thick, add some more milk, a couple tablespoons at a time until it reaches desired consistency.
Serve over hot, fresh buttermilk biscuits.