In a large skillet over medium heat, add diced bacon and cook for 6–8 minutes until crispy and golden brown. Remove the bacon and set aside, leaving the delicious drippings in the pan. Add the breakfast sausage to the skillet, cooking for an additional 5–7 minutes until browned and crumbled.

Sprinkle 1/4 cup all-purpose flour over the remaining drippings in the skillet, stirring well to combine. Cook the mixture for about 2 minutes over medium heat until it becomes golden brown and fragrant; this is your roux.

Slowly pour in 2 cups of whole milk, whisking continuously to incorporate it smoothly into the roux. Cook this mixture over medium heat for approximately 5 minutes, or until it thickens and starts to bubble.

Once your gravy has thickened, season it with salt and freshly ground black pepper to taste, stirring to blend the flavors. Allow the gravy to simmer for another 2 minutes.

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. In a mixing bowl, combine 2 cups of flour and 1 tablespoon of baking powder. Cut in 1/2 cup of cold butter until the mixture resembles coarse crumbs.

Add 3/4 cup of milk gradually until a soft dough forms, being careful not to over-mix. Using a spoon, drop heaping tablespoons of biscuit dough onto the prepared baking sheet.

Bake the biscuits in the preheated oven for 12–15 minutes or until they rise beautifully and turn golden brown.

Once the biscuits are baked, remove them from the oven and let them cool slightly. To serve, split the warm biscuits in half and generously spoon the savory bacon sausage gravy on top.