Step 1

Preheat oven to 425°F.

Step 2

Whisk together flour, baking powder, baking soda, salt, and sugar. Cut butter into small cubes. Add butter into the flour mixture and use fingers to break it up until the mixture resembles cornmeal.

Step 3

Gradually add buttermilk into the flour mixture, stirring with a fork till well mixed. Knead the mixture in the bowl a few times until a shaggy dough forms.

Step 4

Pour the dough onto a floured work surface and roll to 3/4 inch thick. Fold dough in half, then roll to 3/4 inch again. Repeat the folding and rolling process three more times.

Step 5

Using 3-inch biscuit cutter dipped in flour, cut rounds of dough and arrange on a parchment paper lined baking sheet. Gather remaining dough, pat into 3/4-inch-thick circle, and cut out remaining biscuits.

Step 6

Brush the tops with remaining buttermilk, then bake in preheated oven until golden brown, about 15-20 minutes.

Step 7

Brown up the sausage in a large skillet over medium high heat, breaking it up with a wooden spoon or spatula.

Step 8

Push the sausage to the edges of the pan, then add in the butter. Once the butter is melted, gradually stir in the flour to make a smooth, thick paste. Cook it for 2-3 minutes.

Step 9

Gradually, about 1 cup at a time, stir in the milk. If the gravy starts to clump up, stir until it is smooth before adding more milk.

Step 10

Add in the seasonings, mix everything together and simmer to your desired thickness.