Southern Sausage Gravy Stuffed Biscuits

8 ounces breakfast sausage, removed from casing
3 tablespoons flour
1 ¼ cups milk
One 8-count tube refrigerated biscuits
1 egg + 1 tablespoon water, beaten together
Salt and pepper

1. The day before, cook the sausage in a skillet, breaking it apart with a wooden spoon until browned on all sides. Sprinkle the flour over the sausage, and stir to combine. Cook 1 minute, then gradually whisk in the milk. Season to taste with salt and pepper, and simmer until the gravy is thick.

2. Spread the gravy out on a baking sheet. Cover with plastic, and refrigerate overnight.

3. The next day, preheat the oven to 350 F. Carefully pull each biscuit apart so that you have two layers. Place about 1 tablespoon gravy into the center of one biscuit half, and top with the other half. Seal the edges, and place on a greased baking sheet. Repeat for the remaining biscuits. Brush with egg wash, and bake 15 minutes.

4. Meanwhile, heat the remaining gravy in a saucepan. Serve the hot biscuits with extra gravy on the side for dipping.