• FOR THE SAUSAGE GRAVY
  
• With your finger, tear small pieces of sausage and add them in a single layer to a large heavy skillet (cast iron is best).
• Brown the sausage over medium-high heat until no longer pink.
• Reduce the heat to medium-low.
• Sprinkle on half the flour and stir so that the sausage soaks it all up, then add more flour, little by little. Stir it around and cook it for another minute or so, then pour in the milk, stirring constantly.
• Cook the gravy, stirring frequently, until it thickens. (This may take 10 to 12 minutes.)
• Sprinkle in the seasoned salt and pepper and continue cooking until the gravy has thickened.
• If it gets too thick too soon, add small amounts of milk until the desired consistency is reached. Taste and adjust the seasoning.
• Spoon the sausage gravy over warm biscuits and serve immediately!
• FOR THE BISCUITS
  
• Preheat oven to 400°F.
• Lay parchment paper on 2 baking sheets.
• Combine flour, baking powder, and salt in a food processor (or a large bowl).
• Add the butter pieces and pulse the food processor until your butter has fully incorporated into the flour (or use a pastry cutter or your hands if using a bowl).
• While pulsing (or stirring), drizzle in buttermilk until dough just comes together and is no longer crumbly.

Drop clumps of dough on two baking sheets using 2 spoons, then bake for 15-17 minutes, or until golden brown. (Optional:

• Brush the biscuits with melted butter when they come out of the oven.)