1 can Pillsbury refrigerator biscuits
3/4 lb. bulk sausage
1/2 cup (1 stick) butter
1/2 tsp. black ground pepper (or to taste)
1/2 tsp. cayenne pepper
1 cup flour (or less for thinner gravy)
4 cups milk

Bake biscuits according to package. Fry sausage into small pieces. Melt butter in a separate skillet. Add black pepper and cayenne, 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.