Preheat your oven to 425°F. Line a baking sheet with parchment paper. This helps the biscuits bake evenly and prevents sticking during cooking and serving later.

Add flour, baking powder, baking soda and salt to a large bowl. Stir well until combined evenly. These ingredients help create soft, fluffy and buttery homemade biscuits.

Add cold butter pieces into the flour mixture. Use a pastry cutter or fork. Mix until the texture looks crumbly with small butter pieces throughout the dough.

Pour buttermilk slowly into the bowl. Stir gently until the dough comes together. Avoid overmixing because it can make the biscuits dense instead of soft and fluffy.

Place dough onto a floured surface. Roll gently until one-inch thick. Use a biscuit cutter to cut circles. Place them carefully onto the prepared baking sheet.

Bake biscuits for about 15 minutes until golden brown. The tops should look lightly crisp while the inside stays soft, tender, buttery and fluffy after baking.

Place sausage into a large skillet over medium heat. Break it apart using a spoon while cooking. Cook until browned fully and no pink remains in the meat.

Sprinkle flour evenly over the cooked sausage. Stir constantly for one minute. This step thickens the gravy and creates a rich, creamy texture while cooking later.

Slowly pour milk into the skillet while whisking continuously. This prevents lumps from forming. Add salt, pepper, garlic powder and butter for extra flavor and richness.

Cook the gravy over medium-low heat until thick and creamy. Stir often to avoid sticking. The gravy should coat the back of a spoon before serving warm.

Split warm biscuits carefully in half. Spoon hot sausage gravy generously over the top. Serve immediately while warm for the best flavor and creamy texture experience.