When the oven is ready, we put our Grands biscuits on a cookie sheet and bake according to the instructions on the can. We actually make all 8 biscuits, to save for later.
When the sausage is done, we remove them from the pan and put them on a paper-towel lined plate. We then keep these warm by covering with aluminum foil while we make the gravy.
The sausage only released about a tablespoon of fat, but we proceed and add the flour. In hindsight, we should have added some vegetable oil to the pan to make 2 tablespoons of fat. We cook the flour for about 2 minutes over low heat, stirring constantly.
Meanwhile, we heat the milk in the microwave for a minute. We add the milk, slowly, and scrape up the browned bits on the bottom of the pan. We want the gravy to be lump-free, so we try our best to stir constantly.
We add salt and pepper and, after the gravy comes to a boil, we simmer gently for a couple of minutes. The gravy is not as lump-free as we want, so we strain it through a mesh. In the future, we will pour the sausage drippings in a small pot, and then deglaze the pan with a little water. We will then pour these juices into a cup. We will then proceed as above with the flour and milk, adding the deglazing liquid when the gravy boils. Hopefully, we will have better luck at whisking out the lumps in a smaller pot.
We serve the gravy over the split biscuits with the sausage on the side.