Crumble the sausage into a large saucepan,
and saute over medium-low heat,
breaking the meat into small pieces while it cooks;
do not allow it to brown or get crisp.
When meat is about three-quarters cooked,
add the onion and cook until the onion is transparent.
Drain off all but 2 tbs. of the meat drippings
(you don't have to be too precise about this).
Stir in the flour with a whisk and cook over medium-low heat
for 6 to 7 minutes, or until the flour turns golden
and bubbles up.
Pour in the milk all at once, and add the seasonings.
Cook and whisk until the mixture thickens.
Place at least 3 biscuit halves on each plate
and top with sausage gravy.
Serves 4.

From "Cooking from Quilt Country"
- Marsha Adams