Whisk flour, powder and salt together. Cut in butter.
Add milk and mix quickly.
Drop by large spoonfuls onto ungreased baking sheet to get 6-8 biscuits and bake 12-15 minutes.
While biscuits bake, make the gravy.
Cook sausage over medium heat in a medium skillet until cooked through, leaving it in large chunks (or small chunks if you like). Once cooked, remove with a slotted spoon, setting the sausage aside and retaining as much grease as possible in the skillet.
Add enough butter to the skillet to give you about 2 tablespoons fat. Once melted, sprinkle in the flour.
Cook the flour in the fat over medium heat for 60-90 seconds until smelling toasty.
Whisk in half the milk until smooth.
Add remaining milk, whisk again, and let simmer until thickened, stirring occasionally.
The biscuits should be done right about the time the gravy is ready.
Add sausage back into gravy or serve it on the side.
To serve it like Pann’s, put a ladle of gravy in the bottom of a bowl, top with a biscuit or two, and cover with more gravy.