Sausage Gravy and Biscuit

This is a good recipe for those chilly winter mornings. The spicier your sausage, the spicier the result. Have not tried it with deer sausage.

Sausage Gravy & Biscuit

1 pound bulk sausage
1/4 cup all−purpose flour
2 cups milk
salt & pepper to taste
8 prepared biscuits

Crumble sausage into a large skillet.
Cook over medium heat until browned, stirring occasionally.
Stir in flour until dissolved.
Gradually stir in milk.
Cook until thick and bubbly.
Season with salt & pepper.
Serve over hot biscuits.