Southern-Style Biscuits & Sausage Gravy

Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper or lightly grease it.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and 1/2 teaspoon of salt.
Cut in the cold butter using a pastry cutter, fork, or your fingers until the mixture resembles coarse crumbs.
Gradually stir in the buttermilk until just combined. Avoid overmixing.
Turn the dough onto a lightly floured surface, gently knead it 2-3 times, and roll it out to about 1-inch thickness.
Use a round biscuit cutter to cut out biscuits and place them on the prepared baking sheet.
Bake for 10-12 minutes, or until the biscuits are golden brown. Remove and let cool slightly.
While the biscuits bake, prepare the sausage gravy. In a large skillet over medium heat, cook the sausage until browned and fully cooked, breaking it into small pieces as it cooks.
Sprinkle the flour over the cooked sausage and stir to coat evenly. Cook for 1-2 minutes to remove the raw flour taste.
Gradually whisk in the milk, stirring constantly to avoid lumps. Bring the mixture to a simmer and cook until thickened, about 5-7 minutes.
Season the gravy with the remaining 1/4 teaspoon of salt and black pepper to taste. Adjust seasoning as needed.
Split the warm biscuits and ladle the sausage gravy generously over the top. Serve immediately.