Cook the sausage in a large skillet over medium-high heat for 5 to 7 minutes until browned.

Add onion powder, garlic powder, chicken bouillon powder, and black pepper, and continue cooking for another 5 to 7 minutes until fully cooked.

Stir in the flour, coating the sausage well.

Gradually add the milk, bringing the mixture to a boil, then reduce heat to a simmer, stirring until the gravy thickens (about 5 to 7 minutes).

Taste and adjust seasonings as needed, then set aside.

Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish with butter.

Cut each biscuit into four pieces and place half of the pieces in the bottom of the baking dish.

Pour the sausage and gravy mixture over the biscuits evenly, then top with the remaining biscuit pieces.

Bake the casserole for 13 to 15 minutes or until the biscuits are fully cooked and golden brown.

Allow the casserole to sit for 3 to 5 minutes before serving.