1 can Pillsbury lg. biscuits
1 stick butter
3/4 lb. sausage
1/2 tsp. black ground pepper (or, to taste)
1 c. flour (or less for thinner gravy)
1/2 tsp. cayenne pepper
1 qt. milk

Cook biscuits according to package. Fry sausage into small pieces. Melt butter in a separate skillet. Add black pepper, stir. Add flour by tablespoons until thick. Whisk in milk. Whisk until smooth and hot. Add sausage, stir. Put sausage gravy on open-face biscuits.