Preheat your oven and bake the refrigerated buttermilk biscuits according to the package instructions. Set aside to cool slightly while you make the gravy.

In a large skillet over medium-high heat, cook the ground sausage until it’s browned and crumbled. Do not drain the grease — it adds essential flavor and helps form the base of the gravy.

Add the butter to the sausage and let it melt. Sprinkle in the flour and stir to coat the sausage evenly. Cook this mixture for about 1 minute, stirring constantly to eliminate any raw flour taste.

Slowly pour in the milk, whisking continuously to prevent lumps. Stir in the garlic powder, salt, and black pepper. Let the mixture come to a simmer and cook until the gravy thickens — it should be creamy and coat the back of a spoon.

Split the warm buttermilk biscuits and spoon the sausage gravy generously over the top. Serve immediately.