Open the cans of biscuits. You're going to cut each biscuit into quarters.
Preheat your oven to 400 degrees. Spray a 13x9 inch baking dish with non-stick spray.
In a single layer, place HALF of the cut biscuits on the bottom of the baking dish.
Bake in oven for 10 minutes. This will help the bottom of the casserole not be soggy once the whole dish is baked.
While the biscuits are prebaking, brown one pound of spicy turkey breakfast sausage (or use your favorite breakfast sausage) in a large skillet.
If you're using turkey sausage, there may not be enough grease drippings to make the gravy so I usually add 4 tablespoons of butter to the pan once the sausage is cooked, add the the butter, 1/2 teaspoon garlic powder, salt and pepper to taste. Combine well and let it cook a minute or two. If there is enough drippings, don't add the extra butter!
Slowly add 2 1/2 cups of milk while continuing to mix the gravy so that there will be no floury lumps. Let it come to a boil and get thick while still stirring for about 5 minutes.
Add 2 cans (10.5 ounces) of cream of mushroom soup, 1 teaspoon Worcestershire Sauce, and stir to combine. Let the sausage gravy heat through and then pour over the prebaked biscuits.
Top the casserole with the remaining unbaked biscuit pieces in a single layer.
Bake in oven for 15 - 20 minutes or until biscuits are golden brown and gravy is bubbly. Remove from oven and serve.