Lightly grease a 9x13 inch baking dish and set it aside. Separate the refrigerated biscuit dough into individual biscuits, then cut each biscuit in half. Bake one-half of the biscuit halves according to package directions until lightly golden, and arrange the baked biscuit pieces in the prepared pan. Set aside the remaining uncooked biscuit halves for later.

In a skillet over medium-high heat, crumble the ground breakfast sausage and cook until fully browned and cooked through. Once cooked, drain any excess grease from the pan. I find it helpful to use a slotted spoon for removing the sausage while draining off the fat.

Reduce the heat to medium. Sprinkle the flour evenly over the cooked sausage, stirring well to coat all the sausage in flour. Cook this mixture for 3-5 minutes, stirring frequently, to remove the raw flour taste. Gradually add the milk and beef broth, stirring constantly. Season with salt and black pepper to taste. Continue cooking, stirring occasionally, until the gravy comes to a gentle boil and thickens. If the gravy becomes too thick, add a little more beef broth until you reach your desired consistency.

Pour the hot sausage gravy evenly over the baked biscuit pieces in the prepared baking dish. Next, layer the remaining uncooked biscuit halves over top of the gravy. For a golden finish, I like to brush the tops of the unbaked biscuits with a little milk before baking.

Place the assembled dish in the air fryer and bake at 190ºC (380°F) for 15 minutes, or until the top biscuits are golden brown. If the biscuit tops begin to brown too quickly, cover the dish with foil for the last 5 minutes of baking. Remove from the air fryer and allow to rest for a few minutes before serving. Serve warm and enjoy!