• Preheat oven to 450°F.
• Brown the sausage in a skillet over medium-high heat. Once browned, remove and set aside, leaving the drippings.
  12 ounce breakfast sausage roll
• In a large bowl, whisk together 2 cups flour, baking powder, salt, and sugar.
  2¼ cups flour + ¼ cup reserved, 1 tablespoon baking powder, 1 teaspoon sugar, 1 teaspoon salt
• Work the butter into the flour mixture until crumbly.
  4 tablespoon unsalted butter
• Pour in the milk, mixing gently until a dough forms. Use the reserved flour if the dough becomes sticky.
  1 cup milk
• 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.

Gravy

• In the skillet with sausage drippings, melt the butter over medium heat.
  2 tablespoons unsalted butter
• Sprinkle in flour and stir continuously until it forms a thick paste.
  ½ cup flour
• Slowly add milk, stirring consistently until the gravy reaches your desired thickness.
  ¼ cup milk
• Stir in browned sausage, season with salt and pepper, and simmer gently.
  Salt and pepper to taste
• Once biscuits are golden and piping hot, brush tops lightly with butter. Plate biscuits generously topped with warm sausage gravy and savor.