1 pound Dean’s sausage, hot or mild
1 large can of refrigerated flaky layers biscuits
2 Tbsp unsalted butter
3 Tbsp flour
2 1/2 cups whole milk
salt and pepper to taste

Preheat oven to 400 degrees.

Spray a medium (7″ x 11″) baking dish with cooking spray and set aside.

Cut biscuits into quarters and layer half of the biscuit pieces into the bottom of the dish. Bake for 8 – 10 minutes until the biscuits are lightly browned.

While the biscuits are baking, brown the sausage in a skillet until fully cooked. Remove sausage and reserve, keeping drippings in pan. Add butter to drippings and melt. Mix in the flour and allow to cook for about 3 or 4 minutes more, stirring continuously.

Slowly add the milk, stirring until well blended, and bring to a low boil until slightly thickened. Add cooked sausage back to pan and stir; add salt and pepper if needed.

Pour the gravy mixture over the baked biscuits and top with the remaining biscuit pieces.

Bake for 8 minutes, then cover loosely with foil and bake for another 10-15 minutes until the top biscuits are golden brown and the middle of the biscuits is done.