• Preheat oven to 425 degrees Fahrenheit. Lightly butter a 10 inch cast iron skillet (or similarly sized baking dish) and set aside.
• In a bowl, add flour, baking powder, baking soda, and salt. Whisk to combine and remove clumps. (Or, add to a food processor and pulse a few times).
• Grate cold butter using the large side of a box grater and add to flour mixture, tossing to combine. Or, use a pastry cutter to cut cubed butter into flour mixture. (Or, add to food processor and pulse until butter is pea sized. If using a food processor, pour mixture into a large bowl at this time).
• Make a well in the center of your flour mixture and add buttermilk. Gently stir until ingredients are mostly incorporated. Dough will look shaggy and sticky. Pour dough out onto a lightly floured surface.
• Gently pat dough with lightly floured hands into a large, flat rectangle, about 10-12 inches wide and about ¾ inch thick. Keep extra flour nearby and continually flour the surface, dough, and your hands as needed. Fold dough rectangle in half, turn to the right to make your new rectangle horizontal, and gently pat back into a large rectangle. Repeat 4 times, folding your dough 5 times in total. Pat dough into a large rectangle, about ¾ inch thick.
• Using a 3 inch biscuit cutter, cut biscuits out of dough (do not twist your cutter, this seals the edges). Reform leftover dough gently and continue cutting until all dough is used - you should get about 7 to 8 biscuits.
• In prepared cast iron pan, place biscuits close together (or touching if possible) for a better rise in the oven. Bake for about 16-20 minutes, or until tops are golden brown. While your biscuits bake, prepare sausage gravy as directed below.

Sausage gravy

• Meanwhile, in a sauté pan over medium heat, crumble sausage into pan. Cook until browned and cooked through, about 5 to 7 minutes.
• Add flour and toss to coat sausage. Cook for about 1-2 minutes, then slowly whisk milk into pan. Add pepper, salt, and thyme and stir to incorporate.
• Cook gravy over medium heat for about 3 to 4 minutes, or until gravy thickens to your liking. Remove from heat and serve over warm biscuits.