For the Drop Biscuits:

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
2. In a large bowl, combine the flour, baking powder, salt, and sugar. Stir to distribute evenly.
3. Add the cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs.
4. Stir in the buttermilk gently with a spoon until just combined (do not overmix).
5. Drop spoonfuls of the biscuit dough onto the prepared baking sheet, spaced about 1 inch apart for soft biscuits.
6. Bake for 12-15 minutes, or until the tops are golden brown. Remove from the oven and set aside to cool slightly.

For the Sausage Gravy:

1. In a large skillet, cook the sausage over medium heat, breaking it into small crumbles. Cook until browned, about 5-7 minutes. Drain excess grease if needed.
2. Sprinkle the flour over the cooked sausage and stir to combine. Cook for 1-2 minutes to eliminate the raw flour taste.
3. Gradually pour in the milk while stirring constantly to avoid lumps. Bring the mixture to a simmer and cook for 3-5 minutes, or until it thickens.
4. Season with salt, pepper, and red pepper flakes or garlic powder to taste. Adjust seasonings as needed.
5. Once thickened, remove from heat. Spoon the gravy over the warm drop biscuits and serve immediately.