Place the biscuits on a baking sheet and bake according to the package instructions.

Crack the eggs into separate bowls without breaking the yolks.

In a medium skillet, cook the breakfast sausage over medium-high heat, breaking it into crumbles with a spatula. Cook until browned and no longer pink. Once done, remove the sausage from the skillet and set it aside, leaving the drippings in the pan.

Reduce the heat to medium. In the same skillet with the sausage drippings, add butter. Sprinkle in the flour and whisk it into the drippings to form a roux. Cook for about 1 minute.

Slowly pour in the milk while continuously whisking to avoid lumps. Bring the mixture to a gentle simmer and cook, stirring frequently, until it thickens to the desired consistency, about 5-7 minutes.

While the gravy is simmering, melt a bit of butter in another skillet over medium heat.

Once the butter is melted and bubbling, carefully crack the eggs into the skillet and cook them sunny side up until the whites are set and the yolks are still runny, about 3-4 minutes. Season with salt and pepper.

Once the biscuits are done baking, split them in half horizontally.

Place two biscuit halves on each plate. Spoon the sausage gravy generously over the biscuits. Sere with the sunny side up eggs and orange juice.