In a cast iron skillet over medium-high heat, brown the sausage breaking it up as you cook until it’s no longer pink. Do not drain the fat.
Melt the butter, and sprinkle the flour over the cooked sausage. Cook the flour for 2 minutes, then slowly add milk and stir constantly as you pour it in to avoid clumps.
Bring the mixture to a boil, reduce heat and simmer until it’s thickened.
Season with garlic powder, salt, and pepper. Taste before adding salt, some sausages are saltier than others and may not need additional salt added.
Serve immediately after cooking over split biscuits.