Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or butter a cast iron pan. If you go the parchment paper route, I suggest trying to butter the top of it so your biscuits get a nice crisp at the bottoms.

In a large mixing bowl, mix flour, baking powder, sugar, and salt. Mix until all the dry ingredients are well combined.

Add the cold unsalted butter to the dry ingredients. Using your hands, work the butter into the dry mixture. Gently press the butter into the dry ingredients and work it together. Pour in your milk and knead all ingredients well to make your dough. If it feels sticky to you, just slowly add in some extra flour until the dough feels less sticky.

Transfer your dough to a flat, floured surface. Roll out your dough with your hands and pat it down/flatten it. Fold it in half, and pat it down again. Do this a few times to make your biscuits flaky. After your last fold, you want your sheet of dough to be ½-1 inch thick (About the height of your finger is a good reference).

I like to use mason jar mouth to cut out the biscuits, but feel free to use whatever circular object you find helpful! You should get about 3 biscuits from the dough.

Place biscuits onto your baking sheet or buttered cast iron pan.

Bake in the oven for 10-12 minutes or until golden brown. While the biscuits are baking, start working on your gravy.

Remove the biscuits from the oven when done and allow them to cool on a wire rack.

Grease your cast iron skillet and add in your ground sausage. Let it cook on medium heat until it's completely cooked through.

Once your meat is cooked, remove from pan and set aside in a bowl or on a plate.

Using that same cast iron skillet pan, add in your 4 tbsp of butter and let it melt into the pan on low-medium heat.

Once the butter is completed melted, add in your flour and mix together. It should start to form a clumpy dough-y looking consistency. Then slowly add in your milk and continue stirring.

Add in your milk piecemeal, slowly, and stirring with the dough. You want to get a nice creamy and thick consistency, almost like an Alfredo sauce. Until you get that consistency, continue to add in your milk slowly, gently stirring everything together. Ultimately, it's up to you how you like your gravy. When you're happy with your consistency, stop adding milk and add in your sausage meat. Mix together until the sausage is completely covered in gravy. If you'd like to add some salt and pepper for taste, slowly add pinch by pinch until ya happy!

Slowly drizzle your gravy over your warm biscuits and enjoy! If you wanted to add a little more to your meal, you can scramble up some eggs and add 'em as a side!