makes about three cups 
A plate heaped with flaky biscuits and steaming sausage gravy is the ultimate country breakfast. Also, good news: I checked the Official Homestead Rule Book, and it’s perfectly legal to eat biscuits and gravy for supper too. And so we do—quite often, in fact.
1 pound ground pork
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground mustard
1 teaspoon dried oregano
1 teaspoon dried marjoram
½ teaspoon fine sea salt, plus more if needed
¼ teaspoon freshly ground black pepper
¼ cup all-purpose flour
2 cups whole milk
In a 12-inch skillet over medium heat, brown the pork, about 5 minutes.
Add the garlic powder, onion powder, mustard, oregano, marjoram, salt, and pepper. (If the pork is especially fatty, you may need to drain a bit of the grease before adding the seasonings. If you do this, leave about 2 tablespoons of fat in the skillet.)
Sprinkle the flour over the seasoned pork and cook, stirring frequently, for 2 to 3 minutes, until the flour is lightly browned.
Pour the milk in all at once and cook, stirring frequently, until the gravy has thickened. Taste and add more salt if needed. Serve over Sky-High Buttermilk Biscuits.
kitchen notes • If you want to use sausage or pork that is already seasoned (such as the Maple Sage Breakfast Sausage, simply omit the seasonings in this recipe and proceed using whatever kind of meat you’ve browned. It’s pretty difficult to mess up sausage gravy as long as you taste as you go.