Preheat oven to 450°F.

Brown the sausage in a skillet over medium-high heat. Once browned, remove and set aside, leaving the drippings.

In a large bowl, whisk together 2 cups flour, baking powder, salt, and sugar.

Work the butter into the flour mixture until crumbly.

Pour in the milk, mixing gently until a dough forms. Use the reserved flour if the dough becomes sticky.

Pat down, fold dough 2-3 times, and roll to about 1-inch thickness.

Cut biscuits straight down without twisting to ensure maximum rise.

Place biscuits into a buttered cast iron skillet or baking pan and bake for 10 minutes or until golden brown.

In the skillet with sausage drippings, melt the butter over medium heat.

Sprinkle in flour and stir continuously until it forms a thick paste.

Slowly add milk, stirring consistently until the gravy reaches your desired thickness.

Stir in browned sausage, season with salt and pepper, and simmer gently.

Once biscuits are golden and piping hot, brush tops lightly with butter. Plate biscuits generously topped with warm sausage gravy and savor.