In a large skillet over medium heat, cook the breakfast sausage, breaking it apart with a spoon, until browned and fully cooked. Do not drain the grease.
Sprinkle the flour evenly over the sausage and stir well. Cook for 1 to 2 minutes to remove the raw flour taste.
Slowly pour in the milk while stirring constantly to keep the gravy smooth.
Reduce heat to medium-low and simmer, stirring frequently, for 5 to 7 minutes until thick and creamy.
Season with salt, black pepper, garlic powder, and paprika. Adjust seasoning to taste.
Split warm biscuits and spoon the hot sausage gravy generously over the top. Serve immediately.
