Preheat oven to 425°F (220°C). In a large bowl, whisk together flour, baking powder, and salt.

Cut in cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.

Gradually add buttermilk, mixing until just combined. Do not overmix.

Turn dough onto a lightly floured surface and pat to about 1-inch thickness. Cut out biscuits using a round cutter.

Place biscuits on a baking sheet and bake for 12-15 minutes, or until golden brown.

In a large skillet, cook breakfast sausage over medium heat, breaking it up with a spoon until browned and cooked through.

Drain any excess grease, then sprinkle flour over the cooked sausage. Stir and cook for 1 minute.

Gradually whisk in milk, stirring constantly to prevent lumps. Bring to a simmer and cook until thickened.

Season with salt and black pepper to taste.

Serve warm biscuits split in half and topped generously with sausage gravy.