This version of the Southern breakfast classic is adapted from the Richmond Times-Dispatch.  It will make 6 servings.  A key issue is how much fat is given off by the sausage.  You will need at least a ¼ cup of fat for the gravy.  If there is not enough from the sausage, add some butter.

Carol thought this was a bit too much pepper, but it is intended to be peppery.  Carol thought more butter should be used for the roux than I did.

1 lb. bulk American breakfast sausage

½ cup all-purpose flour

Butter (if needed)

4 cups whole milk

½ tsp. kosher salt

2 tsp. freshly ground black pepper

½ tsp. red pepper flakes

Garlic powder, onion powder, chopped fresh thyme (optional to taste)

In a large skillet, brown the sausage, cutting it frequently into small pieces.  When browned, remove to a plate or bowl with a slotted spoon.  Check the amount of fat in the skillet.  Add butter if necessary to make at least a ¼ cup.  Add the flour and cook in the fat, stirring frequently, until light brown colored.  Add the milk a little at a time to make a smooth gravy.  Add the seasonings and mix well.  Stir until thickened.  Check seasoning.  Serve over warm biscuits.