For those of you that need an exact ingredient amount, you might want to skip reading how I make this. I never measure for this recipe, so I'll give you a link that sounds about right to me, though I've never tried it.
Gravy:1 lb. Breakfast SausageFlourMilkSaltPepper
When I make Biscuits and Gravy I like to use 1 pound of breakfast sausage (did I mention this is not a low-fat dish???) and brown it in a large skillet. Then I stir in about 2-4 heaping tablespoons of flour. Once all of the flour is absorbed, I stir in about 2-4 more scoops of flour. I like to add a lot of flour because I like my gravy really thick. If you prefer a thinner gravy, go easy on the flour. Once all my flour is stirred in, I let it simmer on medium for about 3-4 minutes, lightly cooking the flour. Lowering heat, I begin adding milk slowly. I add just enough to stir in to and make a thick paste. I continue to add milk and then stop to stir. I do this until it is a little thinner than I want it to be. Allow it to simmer on low for a few minutes to and it will thicken.
For Biscuits, I use several options. The simplest version is a piece of toast. My mom would make this and call it S.O.S. ('stuff' on a shingle ;-). Next option is a tube of biscuits baked in the oven. If I want to make biscuits from scratch, they're not that difficult. Here's a recipe I use:
Biscuits:2 cups flour1 tbsp baking powder3/4 tsp salt3/4 tsp baking soda5 tbsp vegetable shorting1 cup buttermilk (or regular milk if I'm in a pinch)
Preheat oven to 425 degrees. Mix dry ingredients and cut in the shortening. Add milk slowly forming a rough dough. Do not "over" kneed. Roll out and cut into biscuits or dollop mounds on to a baking sheet. Bake 12-15 minutes.