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PdfPreheat the oven to 425°F.
Put the butter in a small bowl, toss it with 2 tablespoons of the flour to coat, and put it in the freezer for 5 minutes.
In a food processor, combine the 3 cups flour, the baking powder, sugar, salt, and baking soda and pulse until incorporated. Pulse in the butter until some pea-size pieces remain, 15 to 20 pulses.
Transfer the mixture to a big bowl and stir in the buttermilk until everything in the bowl is just moistened. (Don't overmix! Your bikkies will be tough, tough, tough if you do.)
Transfer the dough to a floured surface, flour your hands, and knead the dough 3 to 4 times by folding down the top half of the dough, pressing on the pile with your palms, and turning the folded dough 90 degrees each time. Pat the dough into an 8-inch square 1 inch high. Cut it into 9 squares. Arrange the biscuits close together (like almost kissing) on a big baking sheet and brush with some of the maple cream.
Bake until golden, about 20 minutes, brushing with maple cream again 1 minute before removing.
Rewarm the sausage gravy over medium heat, adding a splash of milk to thin slightly, if desired. Serve with the biscuits and the remaining maple cream for dipping.