Preheat your oven to 220°C (425°F). In a large mixing bowl, whisk together the flour, baking powder, salt, sugar, and baking soda. Add the cold, cubed butter and cut it into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.

Pour in the cold buttermilk and stir gently with a wooden spoon just until combined. If the dough is dry, add another tablespoon of buttermilk. Turn the dough onto a lightly floured surface and pat it into a 2 cm thick rectangle. Fold it over itself twice to create flaky layers, then pat down again and cut using a round biscuit cutter.

Place the cut biscuits on a parchment lined tray with edges touching slightly. Bake for 12–15 minutes until golden on top. Transfer to a wire rack and keep warm while preparing the gravy.

In a heavy bottomed skillet, melt 1 tablespoon butter over medium heat. Add the sausage and break it up with a wooden spoon as it browns. Cook until the meat is no longer pink and begins to crisp at the edges, about 8–10 minutes.

Reduce the heat to medium to low. Sprinkle the flour evenly over the cooked sausage and stir well to coat all the meat. Cook the flour with the sausage for 2–3 minutes to remove any raw flavour, stirring constantly.

Gradually pour in the milk while stirring continuously to prevent lumps. Increase the heat slightly to medium and keep stirring as the gravy thickens to a creamy consistency, about 5–7 minutes.

Season the gravy with salt, black pepper, and a pinch of cayenne or paprika if desired. Let it simmer for another 1–2 minutes to blend the flavours fully. Adjust the seasoning as needed.

If the gravy is too thick, stir in a splash of milk to loosen it. If too thin, allow it to simmer a bit longer, stirring often. The goal is a pourable, rich sauce that clings to the biscuits.

Split the warm biscuits in half and ladle a generous spoonful of sausage gravy over each. Garnish with a sprinkle of black pepper or fresh chives for a bit of contrast.

Serve immediately while hot. This dish pairs well with scrambled eggs or a simple fruit salad on the side. For added Southern flair, enjoy with hot sauce or pickled jalapeños on the table.