Heat the oven to 425F/220C and line a sheet pan with parchment.

Whisk the flour, baking powder, baking soda, and salt together in a large mixing bowl.

Cut the cold butter into the flour with your fingertips or a pastry cutter until the mixture looks like coarse crumbs.

In a separate bowl, blend the cottage cheese until completely smooth, then stir in the buttermilk.

Pour the wet mixture into the dry ingredients and stir just until the dough comes together. Stop as soon as it holds, overmixing makes the biscuits dense instead of flaky.

Turn the dough onto a floured surface and pat it to 1-inch thickness. Cut into 8 rounds with a 2.5-inch cutter, pushing straight down without twisting. Place on the sheet pan and brush tops with buttermilk.

Bake for 15 to 18 minutes, until the tops are golden brown.

While the biscuits bake, heat a 12-inch cast iron skillet over medium heat. Add the turkey sausage and break it apart with a wooden spoon. Cook 7 to 8 minutes until no longer pink and the internal temperature reads 165F/74C on an instant-read thermometer.

Sprinkle the flour over the sausage and stir. Cook 1 minute until the flour smells toasted and no longer raw.

Slowly whisk in the milk, scraping up any browned bits from the pan. Simmer 5 to 6 minutes, stirring often, until the gravy coats the back of a spoon.

Stir in the cheddar, black pepper, salt, and cayenne if using, until the cheese melts and the gravy is smooth.

Split the warm biscuits, spoon the gravy over the top, and serve right away.