Preheat oven to 450°F.

In a large bowl, combine all the dry ingredients: flour, sugar, baking powder, salt, and cream of tartar. Mix well.

Create a well in the center of the dry ingredients. Add the buttermilk and beaten egg. Gently mix until just combined.

Add the grated cold butter to the dough and mix gently with your hands.

Transfer the dough to a floured surface. Roll and fold the dough into itself a few times to create layers. Avoid over-kneading.

Use a large biscuit cutter or mason jar to cut out 5–6 biscuits. Gather and re-roll the dough as needed to minimize waste.

Place biscuits on a baking pan and bake for 13–15 minutes, or until the tops are golden brown and the centers are fully baked.

Brush the tops of the biscuits with 1 tablespoon of melted butter as soon as they come out of the oven.

In a large skillet over medium heat, cook the sausage, breaking it into small pieces as it browns.

Once the sausage is fully cooked, add 2 tablespoons of butter and 2 tablespoons of flour. Stir and cook for 2–3 minutes to remove the raw flour taste.

Gradually whisk in the milk, one cup at a time, ensuring the mixture remains smooth. Adjust milk quantity to achieve desired gravy consistency.

Season with salt, black pepper, and sage if desired.

Keep the gravy on low heat to prevent burning while the biscuits finish baking.

Serving Tip

If the gravy thickens while waiting, add ¼ to ½ cup of milk and whisk over medium heat to loosen.

Serve the biscuits hot, topped with the sausage gravy. Enjoy!