Preheat your oven to 400 degrees Fahrenheit now. Line your baking sheet with clean parchment paper.

Add the self-rising flour to your large bowl. Cut the cold butter into small cubes first.

Put the butter cubes into the flour bowl. Use the pastry cutter to mix them well.

The mix should look like small, dry crumbs. Do not let the butter melt at all.

Make a small hole in the flour center. Pour the cold buttermilk into that center hole.

Stir the mix gently with a wooden spoon. Stop stirring once the dough just comes together.

Put the dough on a floured flat surface. Pat it down to one-inch thickness carefully.

Cut the dough into round biscuit shapes now. Place them close together on the baking sheet.

Brush the tops with a beaten egg wash. Bake for fifteen to twenty minutes until golden.

Place the skillet over medium-high heat now. Add the ground sausage to the hot pan.

Brown the sausage until it is fully cooked. Break it into small pieces with a spoon.

Do not drain the fat from the skillet. Sprinkle the all-purpose flour over the cooked meat.

Stir the flour and meat for one minute. Slowly pour in the milk while you whisk.

Simmer the gravy until it becomes very thick. Add the salt and pepper for extra flavor.

Split the warm biscuits in half on plates. Pour the hot gravy over the biscuit halves.