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Gather all ingredients and preheat the oven to 375°F.
Heat a cast iron or oven-proof skillet over medium heat. Add the sage breakfast sausage and cook, breaking it up with a spoon, until browned and cooked through.
Add 2 Tbsp butter and stir until melted. Sprinkle in ¼ cup of flour and cook for 1 minute to coat the sausage.
Slowly whisk in the milk, salt, and pepper. Continue stirring until the gravy thickens, about 3-5 minutes. Remove from heat.
In a mixing bowl, whisk together the flour, baking powder, sugar, salt, and dried parsley.
Add ½ cup cold, cubed butter and use your fingertips or a fork to cut it into the dry ingredients until coarse crumbs form.
Pour in the milk and cheddar and stir just until the dough comes together; it should be thick and spoonable.
Drop spoonfuls of biscuit dough evenly over the hot sausage gravy, similar to a cobbler topping.
Brush biscuits with 1 Tbsp melted butter. Place the skillet in the preheated oven and bake uncovered for 25-28 minutes, or until the biscuits are golden brown and cooked through.
Let the bake rest for 5 minutes before serving. Scoop onto plates and enjoy!