I grew up in Alabama and still live in biscuits and gravy country. I don't eat that stuff much because I have genetically high cholesterol, but I do occasionally make it. a couple pointers:
1. there shouldn't be any baking involved. This is a skillet dish, ideally something heavy like a cast iron or stainless steel.
2. you use pork uncased pork sausage, ideally something smokey and a little spicy. typically it's black pepper, red pepper, sage, and salt. Something like italian sausage would work, but it definitely wouldn't have the southern flavor. brown it like you would ground beef for a bolognese.
3. when you add the flour it can get clumpy really easily and you'll end up with mealy chunky gravy and no one likes that. when you're ready to start making the gravy sprinkle it little by little into the sausage so that it soaks up the grease. separately add the rest of the flour little by little to the milk. I use a big mason jar and add a little flour and shake until it's all combined. then pour that mixture in with sausage and reduce.
3. don't half ass it, make good buttermilk biscuits. Biscuits, like any layered pastry is notoriously difficult to get perfect but its well worth it. This is a good easy recipe