Preheat the oven to 400°F. Line 2 baking sheets with parchment paper.

First, make the biscuits. In a large bowl, whisk the flour with the salt, baking powder, baking soda, and herbs. Using a pastry blender or two knives, cut in the butter until it is the size of small peas. Add the buttermilk and stir until a shaggy dough forms.

Knead the dough on a floured surface until it comes together. Pat the dough 3/4 inch thick. Using a 3 1/2-inch round cutter or large glass, stamp out as many biscuits as possible. Reform the scraps and stamp out more biscuits. If you don't have a cutter, just use a serrated knife and cut the dough into 3x3-inch squares.

Sprinkle a little buttermilk on top of each biscuit and spread around using a pastry brush. Sprinkle a little salt, pepper, and thyme on top.

Transfer the biscuits to the baking sheets and bake for about 30 minutes, until golden and risen, shifting the pans halfway through baking. Let the biscuits cool on the baking sheets.

While the biscuits bake, add butter to a medium saucepan. Heat over medium flame until the butter melts.

Add the sage leaves and cook for about 3 minutes, until crispy and fragrant. Remove and transfer to a paper towel to drain.

Add the sausage to the hot pan. Using a wooden spatula, break the sausage into small pieces. Season with salt and pepper.

Cook until browned.

Reduce heat to low. Add in the flour. Mix until the fat absorbs the flour and a roux forms.

Slowly pour in the milk. mix to combine with the roux. Increase heat to medium and keep mixing until a thick gravy forms.

Remove pan from heat and transfer gravy to a small serving bowl.

Crumble to fried sage leaves on top of the gravy.

Serve the warm biscuits cut open with a big spoonful of gravy on top.