Bake the buttermilk biscuits according to package directions or your preferred homemade recipe until golden brown and fluffy inside. Keep warm.
In a large skillet over medium heat, cook the breakfast sausage, breaking it apart with a spoon, until fully browned and cooked through. Do not drain the fat unless there is excessive grease.
If the pan looks dry, add butter. Sprinkle the flour over the cooked sausage and stir well. Cook for 1–2 minutes to remove the raw flour taste.
Gradually pour in the milk while stirring continuously. Bring to a gentle simmer and cook until the gravy thickens to a rich, creamy consistency.
Season with salt, black pepper, garlic powder, and onion powder. Adjust seasoning to taste.
Split the warm biscuits in half and place them on a plate similar to your photo. Generously spoon the thick sausage gravy over the top, allowing it to cascade down the sides. Sprinkle with fresh parsley if desired and serve immediately.
