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In a large deep skillet over medium-high heat brown the sausage until no longer pink and cooked through, about 7 minutes.
Add the butter to the cooked sausage and stir until butter is melted. Sprinkle flour, seasoned salt, and pepper over the sausage mixture. Stir to combine.
Reduce heat to medium-low. Gradually add the milk, in ½ cup increments, while stirring constantly. Continue to cook and stir until gravy is thickened and bubbly, about 5 minutes.
Adjust seasonings, if desired, and serve immediately over gluten-free biscuits.