Cook Sausage: In a large skillet over medium heat, crumble the breakfast sausage and cook for 8-10 minutes until browned and cooked through. Stir occasionally to ensure even cooking, and once done, drain any excess grease to prevent soggy biscuits. Allow the sausage to cool slightly while you prepare the other ingredients.

Mix Sausage and Cheese: In a mixing bowl, combine the cooled cooked sausage with shredded sharp cheddar cheese, ensuring the sausage is evenly distributed within the cheese. Set this mixture aside as you move on to the dry ingredients.

Combine Dry Ingredients: In a large bowl, whisk together all-purpose flour, baking powder, baking soda, salt, garlic powder, and black pepper until fully blended.

Cut in Butter: Add cold, unsalted butter cut into small cubes to the dry mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.

Add Buttermilk: Pour in the cold buttermilk, stirring gently with a spatula until just combined. Avoid overmixing.

Fold in Sausage Mixture: Gently fold the sausage and cheese mixture into the biscuit dough, being careful not to overmix.

Shape Biscuits: Turn the dough out onto a lightly floured surface and pat it into a rectangle, about 1 inch thick.

Cut Biscuits: Using a biscuit cutter, cut out biscuits from the dough, pressing straight down without twisting.

Re-roll Scraps: Collect the dough scraps, pat them down gently, and cut out additional biscuits.

Prepare for Baking: Arrange the cut biscuits on the prepared baking sheet. If desired, brush the tops with melted butter or heavy cream.

Bake: Preheat your oven to 425°F (220°C) and bake the biscuits for 15-20 minutes, or until they are golden brown on top.

Cool & Serve: Once baked, remove the biscuits from the oven and let them cool slightly on the baking sheet. Serve warm.