Sawmill Gravy with Cathead Biscuits

1 pound bulk sausage meat
4 tablespoons all-purpose flour
2½ cups milk or water
Salt as needed to taste
¼ cup coarsely chopped parsley (optional)
4 Cathead Biscuits or 8 standard biscuits, either leftover or freshly made, split in two

You can add chopped parsley just before serving.

Place the sausage in a large, heavy skillet and break into small pieces with a spoon. Set over moderately high heat and brown for 8 to 10 minutes, continuing to break up the sausage; it should be very crumbly. If there are many drippings (not likely these days with pork so lean), scoop the browned sausage onto a plate. Pour off all drippings, then spoon 2 tablespoons of them back into the skillet. Also return the sausage to the skillet.
Reduce the heat to low, sprinkle the flour evenly over the sausage, and stir to mix. Add the milk and cook, stirring constantly, or 3 to 5 minutes or until thickened. Turn the heat down low and simmer the gravy, stirring now and then, for 5 minutes. Taste for salt and add as needed. Mix in the parsley, if you like—far from traditional but delicious.
Ladle the sawmill gravy over the split biscuits and serve.