Preheat the oven to 450F°/ 232°C.

Place the flour in a mixing bowl. Gradually add the heavy cream while stirring until a cohesive but lumpy dough forms. Be careful not to over mix. Transfer the dough to the counter and roll it into roughly a 6-inch square.

Perform a letter fold by folding the right third of the dough to the center, then the left third over it. Flatten the square again and repeat this step one more time. Afterward, roll out the dough to a 6-inch square again. Cut this square into four biscuits.

Place the biscuits on a parchment-lined baking sheet and brush them with more cream or butter. Bake them in the oven for 10-12 minutes until they are lightly golden brown.

While the biscuits are baking, heat butter in a cast-iron skillet until it starts to foam. Add the breakfast sausage and cook thoroughly.

Add the diced onion and cook for another 2 minutes. Add the flour and stir until it is completely absorbed, creating a roux, for about 1-2 minutes.

While stirring, pour in half of the milk slowly. Let the first half of the milk come to a simmer while stirring, then add the second half of the milk until thickened. Taste it! Season with salt and freshly cracked pepper to taste.

Spoon over the baked cream biscuits. Add a fresh garnish like chives or parsley if you want. Enjoy!