Preheat your oven to 425°F and prepare your workspace with all ingredients measured and ready.

Combine flour, baking powder, sugar, and salt in a large bowl. Add cold, cubed butter and work it into the flour until it resembles coarse crumbs.

Pour in the cold buttermilk and gently stir until the dough just comes together. Turn the dough onto a lightly floured surface and pat it into a rectangle about 3/4 inch thick.

Cut straight down through the dough to create square biscuits and place them on a parchment-lined baking sheet.

Bake for 15-18 minutes until golden brown.

In a large skillet, cook the breakfast sausage over medium-high heat until browned. Do not drain the fat.

Sprinkle flour over the cooked sausage and stir for 2-3 minutes. Gradually pour in the milk while whisking continuously.

Continue cooking and stirring until the gravy thickens, about 5-7 minutes. Season with salt, pepper, and garlic powder.

Serve the biscuits warm with the gravy poured over or on the side.