In a stand mixer with the hook attachment, add in the flour, baking powder, salt, sugar and butter and mix on low speed just until combined.
In a separate medium-sized bowl, whisk together the eggs and cream until combined, then pour into the dry mixture bowl and mix on low speed just until combined.
Transfer to a clean surface lightly dusted with flour. Dust the top of the dough with flour and roll it out until it is 1 ½” to 2” thick. Using a circle cutter that is 2 ½ to 3 inches in diameter, cut as many dough rounds as possible.
Transfer them to a large cast-iron skillet(12 inches) or casserole dish (13x9) about ½ to 1 inch apart. There will be plenty of leftover dough to reroll and recut. You should get 20 to 22 biscuits in total. You will need a second smaller skillet or casserole dish for the rerolled and cut dough.
Bake in the oven for 26-30 minutes or until lightly browned and cooked in the center. Keep warm.
Gravy:
Cook the pork sausage in a large sauté pan over medium heat until cooked. Set aside the sausage on a plate.
Add the butter to a medium to large saute pan or cast iron skillet over low to medium heat, and once melted, whisk in the flour until combined.
Next, pour in the milk while whisking to combine the roux with the milk, and turn the heat to high to bring the mixture to a boil. It should become very thick, like an alfredo sauce.
Turn the heat down to low and cook while occasionally whisking until the starch flour taste is gone, which takes 4 to 5 minutes.
Add back in the cooked sausage and adjust the seasonings with salt and pepper.
Slice the biscuits in half or leave them whole and serve with several spoonfuls of the sausage gravy over the top.
Notes
Make-Ahead: You can make the biscuits and gravy up to 2 days ahead for freshness if they are stored separately.How to Store: Cover the gravy in a container or a bowl and keep them in the refrigerator for up to 4 days. The biscuits can be stored covered at room temperature for 3 days or in the refrigerator covered for up to 5 days. In addition, the sausage gravy and biscuits will both freeze separately and be covered for up to 3 months. Thaw in the refrigerator for 1 day before serving.How to Reheat: Add the biscuits to a pan and cover with foil. Bake in the oven at 350° for 6 to 8 minutes or until warm. Add the desired amount of sausage gravy to a small saucepot and heat over low heat until hot. You may need to rethicken it with a small amount of roux or thin it with a few tablespoons of milk.Try spicing up the gravy by adding some caramelized onions to it.