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Heat oven to 450 degrees.
In a large bowl, mix the flour, baking powder and salt for the biscuits.
Cut the stick of cold butter into cubes. Using a pastry blender or your hands cut or mush the butter into the dry ingredients until it resembles gravel.
Pour in ¾ cup of buttermilk and stir until a dough starts to form. Add an additional ¼ cup of buttermilk if the mixture is too dry.
Dump the dough onto a heavily floured surface and knead it slightly until it holds together. (Feel free to sprinkle on more flour if it is too sticky).
Flatten the dough into a ½ inch thick disc, cut out your biscuits and place them onto a lined baking sheet with the edges touching.
Bake for 12-15 minutes.
Melt the butter over medium-high heat in a medium sized pan.
Add the flour, black pepper, and salt and stir into the butter until the flour is totally absorbed.
Stirring constantly to prevent lumpy gravy, pour in 1 cup of milk to the pan.
Pour in the additional 3 cups of milk and bring everything to a simmer stirring constantly (takes about 5 minutes).
Turn the heat to medium low and simmer the gravy (stirring occasionally so the bottom doesn't burn) for about 15 minutes until it thickens and the desired consistency is achieved.?