In a medium skillet, brown the breakfast sausage over medium heat for about 5-7 minutes, breaking it apart with a spatula until evenly cooked and no longer pink. Drain any excess grease and allow the sausage to cool while you prepare the other ingredients.

In a mixing bowl, combine the cooled sausage with shredded sharp cheddar cheese. Gently toss the mixture until the sausage is evenly coated with cheese.

In a large mixing bowl, whisk together all-purpose flour, baking powder, baking soda, salt, garlic powder, and black pepper until well combined.

Using a pastry cutter or your fingers, work cold, cubed unsalted butter into the dry ingredients until the mixture resembles coarse crumbs.

Create a well in the center of the flour mixture and pour in the buttermilk. Use a spatula or wooden spoon to gently stir until just combined.

Carefully fold the sausage and cheese mixture into the dough using a spatula.

On a lightly floured surface, turn out the dough and gently pat it into a rectangle about 1 inch thick.

Using a biscuit cutter, cut out biscuits from the dough, placing the cut biscuits on a parchment-lined baking sheet.

Preheat your oven to 425°F (220°C) while you prepare the biscuits.

Bake the biscuits in the preheated oven for 15-20 minutes, or until they turn golden brown.

After baking, allow the biscuits to cool on a wire rack for 5 minutes before serving.