For the biscuits:
In the bowl of a food processor, combine flour, salt, baking powder, granulated sugar, and black pepper. Pulse a few times to combine, and break up any clumps.
Add butter, scattering it over the flour. Pulse 15 times to break up the butter. The mixture will look sandy, with some larger pieces throughout.
Pour 1 cup cream over the dough and pulse an additional 20 times. The dough will look crumbly and dry.
Move dough to an un-floured work surface and use the palm of your hand to work the dough just until it holds together. You don’t want to overwork it, which can make it tough. Gather dough together into a 1 1/2 –inch-thick rectangle. Using a 3-inch cutter, cut out biscuit rounds. Gather dough together gently and cut scraps into more rounds until you have 6 to 8 circular biscuits.
Use a brush to spread remaining 2 tablespoons cream in an even layer on top of each biscuit. Sprinkle the tops with flake salt if you’d like. Chill dough for 30 minutes.
Preheat oven to 400°F. Line a baking sheet with parchment paper, add biscuits and bake, 20-25 minutes, or until deep golden around the edges and set.
Cool to room temperature on a wire rack.
Biscuits are best served the day they are baked. Unbaked dough can be wrapped and frozen for up to 1 month.
Note: To get extra layers and flakes on your biscuits, fold dough 3 times, as you would puff pastry.
For the gravy:
Brown sausage in a large skillet. Once fully cooked, remove from the pan.
Add butter and garlic to the skillet. Sauté until butter is melted and garlic is golden.
Stir in flour and cook until golden in color. Slowly stream in the milk, stirring vigorously to avoid clumps. Add a few hefty pinches of salt, then taste and adjust to your liking.
Stir in corn and simmer just for a few minutes. Turn off heat, then stir in about half of the basil. Save the rest for garnishing.
Split biscuits in half. Place bottom half on plate, top with a generous portion of gravy, then add other biscuit half. Garnish with remaining basil.