Preheat the oven to 475°. Grease a 10-inch cast iron skillet with butter. Sift flour into a large mixing bowl. Grate ¼ cup butter directly onto the flour. Using a fork, cut the butter into the flour until it’s a coarse and loose crumble. Add the buttermilk to the flour/butter mixture and mix with a fork to form a soft dough ball.

Lightly flour a surface to roll out the dough (you can use a baking cloth, aluminum foil, wax paper, or a clean countertop). Next, lightly flour a rolling pin and the dough ball, then gently roll the dough back and forth with a rolling pin into ¼-inch thickness. Fold in half, then gently roll out again to ½-inch thickness. Dip a biscuit cutter in flour, cut the dough out in rounds, place in prepared skillet. Roll remaining dough back up and repeat rolling and cutting until all dough is used. Bake 15-20 minutes to a light golden brown.

For the gravy, add cooked sausage and the bacon or sausage renderings to a skillet on medium heat and stir in flour quickly to form a paste. Brown only slightly and then whisk in the milk. Cook for 2-3 minutes to desired thickness, and add salt and pepper to taste. Gravy will thicken as it cools, so don’t overcook it.

Serve biscuits and top them with gravy to enjoy!