In a medium bowl, sift together flour, sugar, baking powder, and salt. Add contents to a food processor and pulse in butter 1 tablespoon at a time until it starts to get crumbly. You can also cut in butter with a pastry knife. Return the dough back to the bowl and slowly add the milk until a rough ball forms.

Pat out the dough on a lightly floured surface to about 1/2 inch thick. Cover the dough with a towel and allow to rest for 20 minutes. Cut with a standard biscuit cutter or round drinking glass. Place the biscuits on a baking sheet covered with parchment paper. Bake at 425 degrees for 12 minutes or until lightly browned.

Brown good quality ground breakfast sausage in a large skillet over medium-high heat until it is no longer pink. Reduce the heat to low. Melt 1/4 cup butter in the pan with the sausage. Sprinkle in the flour. Whisk and cook the mixture for 2 minutes.  Slowly whisk in the milk and cook until slightly thickened. Season with salt and pepper to taste. Cook for 5-10 minutes over low heat. If the gravy thickens too much, add 1/4 cup of milk at a time till desired thickness.