Southern Biscuit and Gravy

recipe needed by a Northern man? When I travel south I love it and we in the North don't have it. Please help.

In a large skillet, break up and brown one pound of bulk breakfast sausage (the kind you can slice into patties) I usually use Jimmy Dean.
When the sausage is fully browned check the level of fat in the pan. If the sausage was lean it may not have rendered much fat, so add butter to the pan until you have about a 1/4c. of fat, total.
Once the butter is melted, sprinkle about 1/2 c. of flour into the pan and stir it into the fat until you've got a thick paste. Cook for about 2 or 3 minutes, making sure to scrape any browned bits from the bottom of the pan.
Add about 2 or 3 cups of COLD milk or heavy cream (heavy cream will thicken more quickly) to the pan.
Bring to a boil over medium heat, whisking frequently, again, being sure to scrape up any browned bits.
Continue to boil until gravy has reached desired thickness.
Salt and pepper to taste. DO NOT add salt or pepper until the end.

Serve over freshly baked biscuits.

-chef-

I do love sausage gravy. Mmmmmm