Instructions

1.  Start by preparing biscuits: In a large skillet over medium-high heat, cook and crumble the sausage for about 10 minutes or until cooked through and browned. Remove from pan, reserving the drippings. Cool the sausage completely before adding to the biscuits.
2. Heat oven to 425º F and line a baking sheet with parchment paper.
3. In a large bowl, whisk together the flour, baking powder, baking soda and salt until combined. Using a pastry blender or your fingers, cut in the cold butter until the mixture resembles coarse crumbs and the butter pieces are the size of small peas. Stir in the fully cooled sausage, shredded cheese and chopped thyme.
4. Slowly add the buttermilk stirring with a wooden spoon or spatula until dough just begins to come together. Turn the dough out onto a countertop and knead just until a cohesive ball forms. Pat the ball into a 1-inch thick rectangle. Use a sharp knife to cut the dough into 10-12 square biscuits. Transfer the biscuits to the prepared baking sheet, spacing them at least 1 inch apart. Bake 20 to 25 minutes until golden brown.
5. About half way through the biscuit baking time, make the gravy: Cook pork sausage in skillet with previous drippings over medium heat until cooked through and browned. Add butter if needed to make 4 tablespoons of drippings total. Whisk in the flour, then slowly add in milk, whisking constantly. Cook 5 minutes until thickened. Season to taste with salt and pepper. Immediately serve the warm gravy over the biscuits.

Source: Girl Versus Dough