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1
Preheat oven to 450 degrees.
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2
Cut butter into small cubes. Place the butter on a plate and place in the freezer while you mix the dry ingredients. The butter should be very cold.
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3
In a food processor (or large bowl), sift together flour, sugar, baking soda, baking powder and salt.
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4
Add the butter to the food processor and pulse to combine, until it looks like coarse crumbs (you could also use a pastry cutter or 2 forks in a large bowl).
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5
Add the butter and flour mixture to a large bowl and make a well in the middle, add the cold buttermilk. Stir until dough is mixed and combined, it will be slightly sticky/tacky.
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6
Turn out the dough onto a floured surface (I use my counter) and pat into a rectangle.
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7
Fold the dough over and onto itself six times, so you end up with a tall square, then pat down to about 1 inch thick.
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8
With a 2 1/2 inch round biscuit cutter, push down to cut the dough and pull straight up (remember not to twist!). Leftover scraps can be combined and cut again - but no more than 1 or 2 more times.
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9
Place the biscuits on a parchment paper lined baking sheet, almost touching each other, and bake for 12-15 minutes until browned.
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10
After the biscuits are baked, brush tops with melted butter.
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11
Brown sausage in a large skillet over medium high heat, crumbling as it browns (use your potato masher to make it easy).
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12
Reduce the heat to medium low and add in the flour, stirring to combine. Cook for about 1 minute.
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13
Pour in the milk, stirring frequently, until it thickens to your desired consistency.
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14
Add seasoned salt, ground thyme and black pepper and stir to combine.
