I use a food processor for the flour and cream and pulse until the dough is JUST cohesive - don't over mix - you can also bring this dough together by hand - just don't use a mixer - it will over over mix and be too smooth
turn the dough out onto a slightly floured surface and pat out - do NOT use a rolling pin - I turn it over a lot to make sure it isn't sticking and keep it elastic. IF you want flaky layers you can pat it out to about 1/2 inch then rip it in half, stack it and pat it out again I do this twice - then pat it out for the final time 1/2 inch thick, or less - these will rise a TON in the oven
now cut out your dough - press the cutter straight down - don't twist - twisting will seal the edges and your biscuits won't rise straight - I use this biscuit cutter so I don't have as much dough wasted
place on a baking sheet with a silpat mat or parchment paper and bake 11-13 mins - the edges will be golden
while my biscuits are in the oven I prepare the gravy!
in a LARGE pan over med/high heat I cook the sausage, breaking it up as it cooks
add the butter - yes that much butter added to the sausage grease - your welcome
once the the butter is melted add the flour and stir until there are no flour chunks - this is basically a roux for thickening
optional - now you can add any spices you want - some people prefer nothing as the sausage is already filled with great spices of it's own - its up to you - stir it in
next add the milk and lower the temp to medium - stir while cooking until the gravy reaches the thickness you desire.
break open a fresh biscuit (or two) and pour the gravy over and serve!
Personally I keep the milk on hand as I find the gravy keeps thickening up quite a bit so when I go back for seconds I'll add more milk to bring it back to the consistency I like.