Flaky handmade buttermilk biscuits topped with a thick, peppery pork sausage cream gravy.
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Preheat your oven to 425°F (220°C) and whisk the flour, baking powder, and salt together in a large chilled bowl.
Cut the cold butter into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized bits of butter remaining.
Make a well in the center, pour in the cold buttermilk, and stir gently until just combined; do not overmix the dough.
Turn dough onto a floured surface, fold it over itself 5-6 times to create layers, then pat into a 1-inch thick rectangle and cut into rounds using a biscuit cutter.
Place biscuits on a baking sheet touching each other for higher rise and bake for 12-15 minutes until the tops are golden brown.
While biscuits bake, brown the sausage in a large skillet over medium-high heat until fully cooked, breaking it into small crumbles.
Sprinkle the flour over the cooked sausage and fat, stirring constantly for 2 minutes to cook out the raw flour taste.
Gradually whisk in the milk and simmer until thickened, then season heavily with black pepper and salt before serving over split warm biscuits.
