1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
2. In a skillet over medium heat, cook the sausage until browned. Remove and set aside, leaving the drippings in the pan.
3. In a large bowl, combine 2 cups of flour, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
4. Add 3/4 cup milk to the flour mixture, stirring just until combined. Turn onto a floured surface and knead gently.
5. Roll the dough into a circle about 1/2 inch thick and transfer it to the prepared baking sheet.
6. In the same skillet with sausage drippings, whisk in 2 tablespoons of flour over medium heat. Cook for about 1 minute.
7. Gradually whisk in 1 1/2 cups of milk, stirring until the mixture thickens. Season with black pepper and return the cooked sausage to the gravy.
8. Spread the sausage gravy over the biscuit crust, leaving a small border around the edges.
9. Top with shredded cheddar cheese.
10. Bake for 12-15 minutes, or until the cheese is melted and the crust is golden brown.

Take it from someone who has learned through trial and error—don’t rush the gravy. Let it thicken slowly and you’ll be rewarded with a velvety sauce that ties the whole dish together.