• Preheat oven to 425°F (220°C). Line a round pie baking dish with parchment paper or lightly grease it.
• In a large mixing bowl, whisk together flour, baking powder, and salt until well combined.
• Add cold, cubed butter to the dry ingredients. Use a pastry cutter or food processor to work butter into the flour until it resembles coarse crumbs.
• Make a well in the center of the mixture and pour in ¾ cup of cold buttermilk. Stir until just combined.
• Turn dough onto a lightly floured surface and gently knead into a cohesive dough. Pat into a rectangle about ¾" to 1-inch thick.
• Fold one side of the dough towards the center, then fold the other side on top. Turn dough horizontally and gently flatten into a rectangle. Repeat folding process two more times.
• Use a biscuit cutter to cut dough into circles, pressing straight down without twisting.
• Place biscuits in prepared dish, ensuring they touch. Brush tops with remaining buttermilk.
• Bake for 18-20 minutes until golden brown and cooked through.
• Serve warm with sausage gravy. 

Sausage Gravy

• While the biscuits are baking, in a large skillet or frying pan, cook ground breakfast sausage over medium-high heat, breaking it apart with a spoon or spatula until browned and cooked through.
• Sprinkle flour over cooked sausage, stirring to coat evenly. Cook for 1-2 minutes, stirring constantly to cook out raw flour taste.
• Reduce heat to medium and gradually pour in half and half, stirring constantly to prevent lumps. Continue cooking, stirring frequently, until gravy thickens.
• Stir in soul food seasoning, Cajun seasoning, and hot sauce, adjusting seasoning to taste.
• Once gravy reaches desired consistency and flavor, remove from heat and serve immediately over warm biscuits.