Preheat oven to 425°F (220°C)
Whisk 2 ½ cups flour, 1 tbsp baking powder, and 1 tsp salt in a large bowl
Cut cold butter into the dry ingredients until resembling coarse crumbs
Gradually stir in 1 cup cold buttermilk until a soft dough forms (add more buttermilk if needed)
Turn dough onto a floured surface, gently knead a few times
Roll dough to 1-inch thickness, cut into 2-3 inch circles with a biscuit cutter
Place biscuits on a baking sheet, spacing 2 inches apart
Bake for 12-15 minutes until golden and risen
While biscuits bake, cook 1 pound halal ground sausage in a skillet over medium heat until browned
Drain most of the fat from the skillet, leaving 1-2 tablespoons
Add ¼ cup flour to the remaining fat and stir to create a roux
Whisk in 2 cups whole milk slowly to avoid lumps
Simmer for 5-7 minutes, stirring constantly, until gravy thickens
Season with salt, black pepper, and paprika to taste
Serve warm biscuits with heaping spoonfuls of sausage gravy