Step 1: Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper to prepare for the biscuits and gravy recipe.
Step 2: In a large bowl, whisk together the 2 cups of flour, baking powder, baking soda, and salt.
Step 3: Cut the cold butter into the flour mixture using a pastry cutter or two knives until it looks like coarse crumbs.
Step 4: Pour in the cold buttermilk and stir until a shaggy dough forms. Turn out onto a floured surface and fold the dough over itself 5-6 times.
Step 5: Gently pat the dough to 1-inch thickness and cut into rounds using a biscuit cutter. Place them on the baking sheet and bake for 12-15 minutes until golden.
Step 6: While biscuits bake, crumble the sausage into a large skillet over medium-high heat. Cook until browned and fully cooked through.
Step 7: Sprinkle the 1/4 cup of flour over the sausage and fat. Stir and cook for 1-2 minutes to create a roux.
Step 8: Gradually whisk in the milk, ensuring no lumps form. Continue to simmer and stir until the gravy thickens to your desired consistency.
Step 9: Season the gravy with salt and black pepper. Split the warm biscuits and generous ladle the gravy over the top.