Cook the breakfast sausage in a skillet over medium heat until browned and crumbly, about 5-7 minutes. Transfer to a plate lined with paper towels to drain grease.

Combine the cooled sausage with shredded sharp cheddar cheese in a mixing bowl. Stir gently until evenly mixed.

Whisk together all-purpose flour, baking powder, baking soda, salt, garlic powder, and black pepper in a large bowl until thoroughly combined, about 1-2 minutes.

Add cold, cubed unsalted butter to the dry mixture and work into the flour using a pastry cutter or fingertips until it resembles coarse crumbs, about 3-4 minutes.

Pour in the cold buttermilk and gently stir until just combined. The dough should appear shaggy.

Fold the sausage and cheese mixture into the dough carefully, ensuring even distribution without overmixing.

On a floured surface, turn out the dough and flatten it to about 1 inch thick. Handle the dough lightly.

Using a biscuit cutter or glass, cut out biscuits and place on a parchment-lined baking sheet.

Re-roll scraps of dough to cut out any remaining biscuits.

Transfer the shaped biscuits to a baking sheet, brush tops with melted butter or heavy cream.

Preheat your oven to 425°F (220°C) and bake biscuits for about 15-20 minutes, until golden brown and puffed up.

Let the biscuits cool on a baking sheet for a few minutes before transferring to a wire rack. Serve warm.