Cook the ground sausage in a large skillet over medium-high heat until fully browned, breaking it into small crumbles.

Reduce heat to medium, sprinkle flour over the sausage, and stir continuously for about 30 seconds to form a roux.

Stir in garlic powder, salt, and plenty of black pepper until evenly combined.

Gradually add the milk while stirring. Cook until the gravy thickens and gently simmers.

Spoon hot sausage gravy over warm biscuits and serve immediately.