Remove biscuits from cans and cut each into four chunks.

Lay half of your biscuit chunks out evenly over the bottom of a sprayed 9×13 pan. (Be sure to use a deep pan or one that is larger than 9×13).

Bake at 400 degrees for 10 minutes.

While the biscuits are baking, brown 1 lb sausage in a skillet over medium high heat.

In a small bowl combine flour, salt, pepper, and garlic powder. Add to browned sausage and stir well to combine. Pour milk into the pan and stir, allowing mixture to become thicken and bubble, about 5 minutes. Add 2 cans of cream of mushroom soup (undiluted) and Worcestershire sauce. Stir it in to combine and allow it to heat through.

Carefully pour sausage gravy over the top of the partially baked biscuits.

Layer the remaining biscuit chunks over the top of the gravy.

Bake for 15-20 minutes at 450 degrees until biscuits are golden brown.