Creamy Garlic Rigatoni

Preheat your oven to 425°F (220°C).

In a large bowl, whisk together the flour, baking powder, salt, and sugar.

Cut in cold, cubed butter until the mixture resembles coarse, pebbly sand.

Pour in the milk all at once and stir just until dough comes together.

Lightly flour a surface, turn out the dough, and knead gently 4-5 times.

Roll out the dough to about 1-inch thick and cut using a floured biscuit cutter.

Place biscuits on an ungreased baking sheet and bake for 13-15 minutes until golden.

In a large skillet, crumble and cook the pork sausage over medium heat until brown.

Sprinkle flour over the cooked sausage and stir for about a minute.

Gradually pour in the milk while stirring constantly until thickened.

Simmer the gravy for 2-3 minutes, adjusting thickness if necessary.

Split biscuits in half, place on plates, and top with creamy sausage gravy.