Preheat your oven to 425°F (220°C).

In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.

Cut in the cold, cubed butter until the mixture resembles coarse crumbs.

Add the buttermilk and stir until just combined. Do not overmix.

Turn the dough onto a floured surface, knead gently, and pat to about 1-inch thick. Cut out biscuits and place on a baking sheet lined with parchment paper.

Bake for 12-15 minutes or until golden brown.

In a large skillet over medium heat, cook the breakfast sausage until browned. Drain excess fat, leaving about 2 tablespoons in the pan.

Sprinkle the flour over the cooked sausage and stir to combine. Cook for about 1 minute.

Gradually add the milk, stirring constantly until the gravy thickens, about 5-7 minutes.

Season the gravy with salt, pepper, and crushed red pepper flakes if desired.

Split the baked biscuits in half and ladle the sausage gravy over the top. Serve immediately.