Crumble and cook the Pork in a large skillet over medium heat until browned and cooked through. Drain off any excess grease, reserving 1/4 cup of the rendered fat in the skillet. Add the Butter and melt.
Sprinkle the Flour over the hot fat in the skillet. Whisk constantly for 3-4 minutes to create a roux, ensuring it doesn't burn.
Gradually whisk in the Chicken broth, then the Milk, ensuring no lumps form. Continue whisking until the gravy thickens, about 7-10 minutes.
Stir in the Seasoning. Adjust salt and pepper to taste. Serve hot with biscuits.
