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Brown the sausage in a skillet until a little bit brown and caramelized.
Add ⅓ cup of flour to the sausage and stir to cook down the flour taste.
Gradually add 6 cups of milk, stirring continuously, until the gravy thickens to a pancake batter consistency.
Season with black pepper.
Crumble the baked biscuits onto a plate.
Top the biscuits with the scrambled eggs and sausage gravy.