First make the cream biscuits. Once they are in the oven, start the gravy.

In a large cast iron skillet or a skillet with tall sides, brown sausage over medium to medium-high heat, breaking up the sausage until it's in small bite-size pieces. When sausage is about half-way browned, stir in the onions, mushrooms, and garlic. Cook until the onions are transparent and the mushrooms are nicely softened, about 6 to 10 minutes more.

Now slide everything in the skillet to one side. Add butter to other side of skillet. When the butter is melted, sprinkle the flour over the butter, whisking all the while (a flat whisk works awesome here). Draw in as much butter and sausage fat as you can, into the flour. Cook for 4 to 5 minutes, until the mixture is bubbling and slightly browned.

Stir in soy sauce, Frank's RedHot Sauce, and Worcestershire sauce. Cook for 1 minute. Then slowly add the milk while you constantly whisk and scrape the bottom of the pan. Once this mixture is smoothed out, bring the sausage and mushroom mixture into the milk mixture. Stir to incorporate. Cook until thickened, about 15 minutes, stirring and scraping the bottom of the skillet regularly.

Stir in sour cream and thyme, and season with plenty of freshly ground black pepper.

Serve over warm cream biscuits.