For the biscuits:
2 cups flour
1 tbls. baking soda
1 tsp. salt
1 stick cold salted butter, cut into 1/2 inch slices
3/4 cup cold 2% milk
For the gravy:
1 pound bulk breakfast sausage or links with casing removed
1/4 cup flour
4 cups 2% milk
1/4 tsp. salt
1/8 tsp. black pepper
pinch or two cayenne (optional of you like it spicy)
First prepare the biscuits Heat oven to 400 degrees. In a large bowl, sift together the flour, baling powder, and salt. Use a pastry blender or two butter knives or fork to cut the butter into the mixture until it has a course pea-like texture. Add the milk and stir the mixture until it forms into a shaggy dough.
Knead the dough to help butter works in but only knead 3-5 times you want the butter to remain a solid.
Flatten dough with a rolling pin to about 1/4 inch rectangle. Use a 3 inch biscuit cutter or drinking glass to cut out 10 dough rounds. Transfer them to a 12 x 17 inch baking sheet with parchment paper (if you have) and bake until golden brown about 15 to 20 minutes.
While the biscuits cook, make the gravy. Brown the sausage in a medium skillet over medium heat. Drain all but 2 tablespoons of fat from the pan. Slowly sift the flour into the pan as the meat continues to cook. Use a wooden spoon or spatula to work the flour into the meat. Add the milk. Let the mixture simmer until it begins to thicken. Add salt and pepper (cayenne if wanted) let the gravy continue to simmer until it reaches the consistency of creamy soup. If it becomes too thick add more milk. Never boil the mixture just simmer it. If need be add more salt and pepper to taste.
To serve put biscuits on plate ladle the gravy over biscuit.