Preheat your oven to 450°F (230°C).

In a large bowl, mix together the flour, baking powder, and salt.

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

Stir in the milk until just blended.

Turn the dough out onto a floured surface and gently knead it a few times.

Roll out into about 1-inch thick and cut into 2-inch rounds.

Place the rounds on a baking sheet and bake for about 10-12 minutes or until golden brown.

While the biscuits bake, heat a skillet over medium heat and cook the breakfast sausage until browned, stirring to break it up.

Remove the sausage from the skillet, but leave the drippings.

Sprinkle the flour over the drippings and cook for 1-2 minutes.

Gradually whisk in the milk and bring the mixture to a boil.

Reduce the heat and let it simmer until thickened.

Stir the cooked sausage back in and season with salt and pepper.

Split the freshly baked biscuits in half and ladle the creamy sausage gravy over them.

Serve warm and enjoy!