Pre-heat the oven to 475 degrees F.

Cut the cold butter into about 1/4 inch to 1/2 inch dice. Place in the freezer while you prep the rest of the ingredients or for around 10 minutes.

Line a baking pan with parchment paper or a silicone baking insert.

Sift the flour into a large bowl. Add the salt and black pepper. Gently stir with a fork or spoon to fully incorporate.

Remove the butter from the freezer and add it to the bowl. Using your fingers work the butter into the flour until it resembles the size of green peas.

Pour in the cold buttermilk and stir with a large spoon or spatula until the dough just comes together.

Lightly flour a kitchen work surface. Pour out the dough onto the work surface. Roll the dough out to a thickness of 1/2 inch. Fold the dough in half and roll out to a 1/2 inch thickness again. One final time, fold the dough in half to a thickness of 1/2". If the dough is a little too sticky during the rolling process, dust very lightly with a little flour.

For standard size biscuits, cut them out using a 3" round cutter (flour the cutter while working if needed). Gently press any scraps together to form one solid disk and cut out the remaining dough with the round cutter. Repeat as needed.

Place the biscuits in the refrigerator for 5 to 15 minutes to let the dough relax and chill.

Place the biscuits on two 10 inch cast iron skillets or bake them on your prepared baking sheet pan. The biscuits should all be slightly touching one another. Bake for 10 to 15 minutes. The biscuits should have risen and be golden brown.

In a large bowl, stand mixer or food processor, place all of the ingredients (except the cooking oil, flour, milk, salt and pepper). Mix the ingredients together until thoroughly incorporated.

Heat a pot or a deep wide skillet over medium-high heat and add the cooking oil. Once the pan is hot, brown the sausage.

Drain the sausage, reserving around 2 tablespoons of the fat in the pot.

Add the sausage the back pot along with the flour.

Cook over medium low heat while constantly stirring for 1 minute. The flour should be thoroughly incorporated.

Slowly whisk in the milk and return to a simmer. Cook until it has thickened to your liking and season to taste with salt and pepper. If the gravy is too thick, thin it out with a little milk.

If you like a more pungent gravy, try adding in more herbs (dry or fresh), hot sauce or even a splash of Worcestershire sauce.