Prepare the Buttermilk Biscuits:

1. Preheat oven to 450°F.
2. In a large bowl, combine the flour, sugar, baking powder and salt.
3. Add the cubed butter and cut into the flour mixture with a pastry blender or with the backs of two forks until mixture resembles coarse crumbs.
4. Add the buttermilk and stir just until the liquid is absorbed and it forms a soft dough.
5. Turn the dough out onto the counter and work all the dry bits into the dough with your hands until it becomes one cohesive ball of dough. Try to handle as little as possible.
6. Flour the counter and roll dough out to about 1 inch thickness.
7. Cut with a round biscuit cutter – do not twist (this will inhibit the rise of the biscuit). Re roll the scraps and cut out more biscuits until all the dough is used up. *To save time, cut into squares with a knife.
8. Place an inch apart on a baking sheet either lined with parchment or sprayed with nonstick spray.
9. Put the pan in the refrigerator to keep the biscuits cold while you prepare the sausage gravy.
10. Bake for 12-15 minutes or until the edges are slightly golden.

Prepare the Super Sausage Gravy:

1. In a medium saucepan, brown the sausage over medium heat – do not drain the fat.
2. Sprinkle the flour and basil over the sausage and cook for 2 minutes, stirring constantly.
3. Add 2 cups of milk and stir constantly. Bring to a boil. Lower the heat, stirring until desired consistency is reached – add more milk as needed to thin the gravy.
4. Salt and pepper to taste.
5. Serve over warm biscuits immediately.
6. Enjoy!