Cook the breakfast sausage in a skillet over medium heat for 8-10 minutes until browned and fully cooked. Drain excess fat and set aside.

Combine the cooked sausage with shredded sharp cheddar cheese in a mixing bowl, folding gently for even distribution.

In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, garlic powder, and black pepper.

Cut cold, cubed unsalted butter into the dry mix until it resembles coarse crumbs with pea-sized pieces.

Make a well in the center and pour in the cold buttermilk. Stir gently until just combined to form a slightly sticky dough.

Fold in the sausage and cheese mixture using a spatula or wooden spoon.

On a lightly floured surface, pat the dough into a rectangle about 1 inch thick without overworking it.

Cut out biscuits using a biscuit cutter or glass and place them on a parchment-lined baking sheet.

Arrange the cut biscuits closely on the prepared baking sheet to help them rise evenly.

Brush melted butter or heavy cream on top of each biscuit before baking.

Preheat the oven to 425°F (220°C) and bake for 15-20 minutes until golden brown.

Let baked biscuits cool for a few minutes before transferring them to a wire rack. Serve warm.