Preheat your oven to 425°F. Mix together 2 cups flour, 1 tablespoon baking powder, and 1/2 teaspoon salt in a large bowl. This is your dry base, and don't skip whisking it together — it distributes the leavening evenly so your biscuits rise consistently.

Cut your cold butter cubes into the flour mixture using a fork or pastry cutter. You want pea-sized pieces throughout, not a smooth paste. This texture creates those gorgeous flaky layers everyone loves in homemade biscuits.

Pour in 3/4 cup milk and gently fold everything together with a spatula until just combined. Don't overmix or you'll develop gluten and end up with tough biscuits instead of tender ones. A few dry flour streaks are totally fine.

Drop 6 equal portions onto a baking sheet using a 1/4-cup scoop or large spoon. Space them about 2 inches apart so steam can circulate and they bake evenly. Bake at 425°F for 12-15 minutes until the tops are golden brown and they've risen beautifully.

While biscuits bake, brown 1 cup crumbled turkey sausage in a large skillet over medium-high heat. Stir occasionally until it's no longer pink, about 5-7 minutes. Don't drain the fat — that's where the flavor lives for your gravy base.

Reduce heat to medium and add 2 tablespoons butter to the sausage, letting it melt into the pan. Sprinkle 2 tablespoons flour over top and stir constantly for about 1 minute. This roux thickens the gravy and keeps it from getting watery.

Slowly pour in 2 cups milk while whisking continuously to prevent lumps from forming. Add 1 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/4 teaspoon cayenne pepper. Simmer for 3-4 minutes until it thickens, then stir in 2 tablespoons fresh parsley right before serving your biscuits and gravy.