1. Make the Biscuits:

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Add the cold butter and use a pastry cutter or your fingers to work it into the flour until it resembles coarse crumbs.
4. Pour in the cold buttermilk and mix just until combined. Do not overwork the dough.
5. Turn the dough onto a lightly floured surface and gently pat it into a 1-inch thick rectangle. Fold it over itself 3-4 times to create layers.
6. Use a biscuit cutter to cut out rounds and place them on the baking sheet, making sure they touch slightly.
7. Bake for 12-15 minutes or until golden brown on top.

2. Make the Sausage Gravy:

1. In a large skillet over medium heat, cook the sausage, breaking it up into crumbles, until browned and fully cooked.
2. Sprinkle the flour over the cooked sausage and stir well, letting it cook for about 1 minute to remove the raw flour taste.
3. Gradually pour in the milk, stirring constantly to prevent lumps.
4. Season with salt, black pepper, and red pepper flakes (if using).
5. Simmer for 5-7 minutes, stirring frequently, until the gravy thickens to your desired consistency. If it becomes too thick, add a splash of milk.

3. Serve:

• Split the warm biscuits in half and ladle the sausage gravy generously over the top.
• Serve immediately with extra black pepper or a dash of hot sauce if desired.