In a medium skillet over medium heat, brown the breakfast sausage, stirring occasionally, until cooked through, about 5-7 minutes.

Transfer the cooked sausage to a paper towel-lined plate to drain excess grease and let cool.

In a mixing bowl, combine the cooled sausage with shredded sharp cheddar cheese, stirring gently.

In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, garlic powder, and black pepper until blended.

Add cold unsalted butter to the dry mixture and integrate until it resembles coarse crumbs.

Make a well in the center and pour in the buttermilk. Stir until just combined.

Fold the sausage and cheese mixture into the dough gently.

Pat the dough into a rectangle about 1 inch thick and cut out biscuits.

Place the cut biscuits on a parchment-lined baking sheet.

Preheat your oven to 425°F (220°C). Brush the tops with melted butter or heavy cream.

Bake for 15-20 minutes or until golden brown and fragrant.

Cool on a wire rack for about 5 minutes before serving.