Start with the biscuits. Preheat your Blackstone to 300-325 degrees. Place biscuits on a greased surface and cook with a dome for 2-3 minutes. Flip and cook for an additional 2-3 minutes, maintaining a temperature of around 325 degrees. Ensure both sides are golden brown by using an instant-read thermometer or inserting a toothpick into the center (it should come out clean).
Brown the sausage, chopping it into small pea-sized pieces.
If the sausage doesn't render enough fat, add 1-2 tablespoons of butter once browned. Transfer this mixture to an aluminum pan.
Add flour gradually to create a roux. Cook for about 1 minute to eliminate the raw flour taste.
Slowly add milk, stirring well to incorporate. As the gravy thickens, add more half and half until a consistent mixture forms.
Serve the gravy over the halved biscuits and enjoy!
