Cream Biscuits and White Sausage Gravy

Make the Biscuits
1 Preheat the oven to 450°F.
2 Line a baking sheet with a nonstick baking mat or parchment paper. Set aside.
3 In a large bowl, whisk the flour, salt and baking powder together until combined. This is homemade self-rising flour and is all you need, other than cream, to make the biscuits.
4 Push the dry ingredients up against the sides of the bowl to form a hole for the heavy whipping cream to be poured into. Pour a CUP of the heavy whipping cream in, and stir with a rubber spatula in circular motions to pull the flour into the cream. Mix until the dough begins to pull away from the bowl. (If the mixture still has lots of flour remaining, pour in the reserved 1/4 cup of heavy whipping cream in tablespoon by tablespoon until all the flour has been incorporated into the dough. You don’t want your dough to be too wet, so it's important to do incrementally. Also, please try not to overmix your dough.)
5 Sprinkle a board or another clean, flat surface with flour. Turn the dough out onto the board and sprinkle with additional flour. Using floured hands, fold the dough in half, then pat into a 1/2″ thick round. (If necessary, sprinkle more flour into the dough because you don't want it to stick to the surface. If using additional flour, fold the dough in half again and reform another round.) 
6 Cut out the biscuits using a biscuit cutter or a drinking glass. Start at the outside edge and cut them close together, being careful not to twist the cutter. Transfer the biscuits to the prepared baking sheet. (Use the scraps to pull together another round for more biscuits, though these will be less fluffy.)
7 Transfer the baking sheet into the preheated oven, and bake the biscuits for 10-14 minutes or until golden brown.
8 Remove from the oven and lightly brush with butter. Turn the biscuits out on a plate or a cooling rack, then serve warm!
Make the Gravy
1 While the biscuits are cooking, make your gravy!
2 In a medium-sized saucepan, brown the sausage over medium-high heat.
3 Once the sausage has cooked through, remove from the pan while leaving the grease, and add the butter.
4 After the butter is melted and combined with the sausage fat, sprinkle in the flour, mixing the fat and flour together to create a roux. Stir constantly until light brown.
5 Lower the heat to medium-low, and whisk in the milk and heavy whipping cream. Cook until thickened. (Do this slowly so you don't scald the dairy products!)
6 Season the gravy with black pepper, then add back in the sausage.
7 Simmer for 12-15 minutes, then enjoy warm over homemade biscuits.