Step 1: Preparing the Biscuits

Preheat your Blackstone griddle over medium-high heat while you prepare the biscuit dough.

In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt until well combined.

Add the cold cubed butter to the dry ingredients and use a pastry cutter or two knives to cut the butter into pea-sized pieces. Alternatively, you can use your fingers to rub the butter into the flour mixture.

Gradually pour in the buttermilk, stirring with a fork until the dough comes together. Avoid overmixing; a slightly shaggy dough is perfect.

Turn the dough out onto a lightly floured surface. Pat it down to about 1-inch thickness and use a biscuit cutter or a glass to cut out rounds.

Place the biscuit rounds on a baking sheet or pan, making sure they are touching for soft-sided biscuits.

Step 2: Cooking the Biscuits

Lightly grease your Blackstone griddle with cooking oil or non-stick spray.

Carefully transfer the biscuits onto the griddle and cook for about 3-4 minutes per side or until they turn golden brown and are cooked through.

Remove the biscuits from the griddle and keep them warm while you prepare the gravy.

Step 3: Preparing the Gravy

In the same preheated Blackstone griddle, cook the ground breakfast sausage until it's browned and cooked through. Break it into crumbles with a spatula as it cooks.

Sprinkle the flour over the cooked sausage and stir it in, allowing it to coat the sausage evenly.

Slowly pour in the milk while stirring constantly, ensuring no lumps form. Cook the gravy for a few minutes until it thickens to your desired consistency.

Season the gravy with salt and pepper to taste, giving it a final stir.

The more you cook gravy, the more you'll get a feel for it. It takes longer than you would expect, so take it slow and once you get to a good consistency, kill the heat.

Step 4: Serving the Breakfast

Split the warm biscuits in half and place them on serving plates.

Generously ladle the creamy sausage gravy over the biscuits.