In a large skillet brown pork sausage and break it into crumbles. Remove sausage from skillet and into a bowl, leaving the fat in the skillet.
Add 2 tbsp of butter to the skillet and melt over medium heat. Stir in the flour to create a roux. Cook until golden brown. Whisk in the milk, salt & pepper.
Heat the milk mixture over medium heat whisking constantly until it comes to a boil. The mixture will thicken. Remove from heat.
In a large crockpot (preferably a casserole crockpot or 6 qt) pour in the gravy. Dump in the cooked sausage and stir.
Open a can of refrigerator biscuits and place them one at a time on top of the gravy to form a top crust.
Cover and cook on high for 2 hours. Keep warm until ready to serve.
If you are short on time or would like a more traditional biscuits and gravy you can bake your biscuits separately.Just place them on top of the gravy in the slow cooker and set to warm. This is great for large gatherings or large family breakfasts when everyone is eating at slightly different times. It keeps the gravy and biscuits warm and ready to go.