Sausage Gravy
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Country Biscuits
1 Tablespoon of baking powder
1/2 teaspoon salt
1/2 cup shortening, lard, Crisco or butter (I use butter)
1 cup of heavy cream or buttermilk if using buttermilk add 1/2 teaspoon baking soda) (can also use milk if that is all you have).
Optional. Add a little sugar if you prefer sweet rather than savory.Mix the flour with the baking powder, and salt. Cut in butter/shortening until it resembles coarse meal. Stir cream/buttermilk into flour mixture.
Tip: An easy way to cut the butter into the flour is to use a box grater. The large side of the grater makes the perfect size pieces of butter.
Mix quickly with fork just until dough starts to come together. Tip out on to lightly floured surface. (Will look shaggy) Using hands gently pat mixture to flatten. Now fold dough like an envelop. Turn and fold again. Do this at least three to four times. The dough is now ready to roll out. This whole step should only take 30 to 45 seconds. Do not over-handle. (Folding forms layers which makes for a very flaky biscuit).
Pat out to about 1/2 to 3/4 inch thick on a lightly floured board. Cut with biscuit cutters and place on a parchment paper lined cookie sheet. Brush biscuits with a little milk or cream and bake for approximately 12 to 15 minutes at 450°F.
If making cheese biscuits add the mustard and cayenne to the dry ingredients and add the cheese after the shortening has been cut into the flour.
Other Options:
You can use any favourite cheese. Gorgonzola and other blue cheeses are wonderful with the addition of black pepper. Cheddar cheese is good with chives or green onions. Sometimes I add dry mustard and cayenne pepper. Or bacon or ham.
NOTE: If you like the tops to stay soft, dip the biscuits, top side down into melted butter.
thibeaultstable.com 
I had always thought the sausage gravy was a Southern thing but it plows through all barriers.
Flaky flaky they must be delish..I made your tat again ..Hope you do not mind I shared it:)
When you say to add after the butter, do you mean that it should be folded in as you're folding the layers or does it get cut into the dough but after the butter has already been included?
The butter gets cut into the flour. As I mentioned in the instructions, I use a box grater (coarse side) to grate the butter into the flour. Gives you the perfect size pieces of butter.
Thank you for sharing. Do you have a flour preference?