While the biscuits are baking, heat a large skillet over medium heat. Add the sausage and chopped onions, breaking the sausage up into crumbles with a spatula as it browns. Cook until the sausage is no longer pink and has crisp bits and the onions are tender.

Next, add the chopped garlic and crushed red pepper flakes and cook for 1 minute until fragrant.

Next, sprinkle the flour over the cooked sausage and onions and stir well. Let it cook for about 1-2 minutes to get rid of the raw flour taste.

Then, slowly add the milk while stirring constantly to avoid lumps. Bring the gravy to a simmer and cook until thickened, about 5-7 minutes. If it’s too thick, you can add more milk to reach your desired consistency.

Next, add the pepperonconi juice, salt, and pepper, and chopped chives. Taste the gravy and add more seasoning if desired (I add a bit more salt).

Lastly, assemble your biscuits and gravy. Split the warm biscuits in half and pour the gravy generously over them. Add additional chives and pepperoncini slices and serve immediately.