Proper biscuit gravy is made with whole milk. You make a roux with the fat from the sausage, and then whisk in milk so there are no lumps. Add some fresh cracked black pepper, some hot sauce, and simmer until it thickens.
Add the cooked sausage back in until it’s heated through and then pour over fresh baked buttermilk biscuits. That’s everything a growing boy needs right there.
Well, you could toss a poached egg on top.
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So... sausage. That sounds OK. Another post didn’t mention meat.
You speak truth. I’ve made that so much I don’t even need a recipe for it... can eye-ball it close enough. I would submit that black pepper is REQUIRED though.