1. Heat a large skillet over medium-high heat. Add the bacon and cook until crispy. Transfer the bacon to a paper towel–lined plate to drain and set aside, leaving the grease in the pan.

2. Add the sausage to the pan, still over medium-high heat. Cook, breaking up the meat, until brown. Transfer the sausage to a plate and set aside, leaving the grease in the pan.

3. Reduce the heat under the pan to low. Sprinkle the flour into the grease and stir constantly to combine and create a roux. Add the milk and turn the heat up, continuing to stir constantly and scrape up any brown bits from the bottom of the pan. Cook until the gravy “catches” and begins to thicken, then immediately turn down the heat to its lowest setting.

4. Crumble the bacon and add it to the pan with the gravy, along with the cooked sausage. Taste the gravy and season generously with salt and fresh black pepper as needed.

5. Warm the biscuits and split them open; spread them with butter. Serve the sausage gravy over the biscuits.