Preheat oven to 400 degrees Fahrenheit.

Combine the flour with the baking powder, and salt in a food processor or large bowl.

Add the butter pieces to the flour mixture and pulse until your butter is completely incorporated into it (or use a pastry cutter if using a bowl). While pulsing (or stirring), drizzle the buttermilk into the flour mixture and blend until it just comes together in a dough and is no longer crumbly.

Shape and cut the dough into biscuits. Divide the biscuits between two baking sheets. Bake for 15-17 minutes or until golden brown. (Optional: Brush the biscuits with melted butter when they come out of the oven.)

Using your fingers, tear the sausage into small pieces and add them to a heavy skillet in a single layer.

Brown the sausage over medium-high heat until it is no longer pink and then reduce the heat to medium-low.

Stir half the flour into the sausage and stir so that the sausage soaks it all up. Then, add more flour until just before the sausage looks too dry.

Stir the sausage mixture and cook it for another minute or so. Pour in the milk, stirring constantly.

Stir the gravy frequently until it thickens, which will take about 10 to 12 minutes.

Season the gravy with both salt and pepper. Continue to cook it until it is very thick and luscious. In case it gets too thick too soon, add 1/2 cup of milk or more as needed, and don’t forget to adjust the seasonings as necessary.

Finally, spoon the sausage gravy over the warm biscuits and serve immediately!