Bake store-bought biscuits according to package instructions, or prepare and bake your favorite homemade biscuit recipe until golden brown.

In a large saucepan over medium heat, cook the pork sausage, breaking it into small pieces with a wooden spoon. Stir frequently and cook until browned and fully cooked, about 8-10 minutes.

Transfer the cooked sausage to a paper towel-lined plate using a slotted spoon. Leave 1-2 tablespoons of grease in the pan for flavor. Blot excess grease with a paper towel if needed.

Add 2-3 tablespoons of flour to the sausage grease in the pan. Stir continuously over medium heat to form a roux. Cook for 1-2 minutes, until the roux turns light golden and no longer tastes like raw flour.

Gradually whisk in the half and half, pouring slowly to avoid lumps. Continue stirring for 5-7 minutes until the gravy thickens and coats the back of a spoon.

Add the cooked sausage back to the pan. Stir in butter, thyme, rosemary, and red pepper flakes. Season with freshly ground black pepper to taste. Simmer on low for 2-3 minutes to meld the flavors. Thin with additional half and half if needed.

Split warm biscuits in half and place on plates. Ladle hot sausage gravy generously over the biscuit halves. Serve immediately while warm.