Preheat oven to 400°F. Line a baking sheet with parchment paper, and set aside.

To make the biscuits, in a large bowl, whisk together the flour, baking powder, salt, sugar and baking soda. Add the cold butter and use your fingers to rub it into the flour mixture until it resembles coarse crumbs the size of peas. Add in the buttermilk and stir with a wooden spoon or rubber spatula until everything is evenly moistened. Transfer to a lightly floured work surface and knead until it comes together. Roll out to a 1-inch thick rectangle and cut with a 3-inch round biscuit cutter. You should get about four biscuits the first round. Rework the dough and cut out the remaining two. Place all six biscuits on the prepared baking sheet and chill in the freezer for about 10 minutes. Bake until golden brown on top, about 20 to 25 minutes. Remove from oven and let cool.

Bring a large pot of cold water to a boil and season liberally with salt. Cook the pasta according to the package directions.

In the meantime, place a large saucepan over medium-high heat with the butter. Once hot add in the sausage and break it up with a wooden spoon. Cook until crispy and no longer pink, about 8 to 10 minutes. Add in the onion, garlic and crushed red pepper, if using, and cook for a minute or so longer. Stir in the flour and cook for about 30 seconds. Stir in the chicken stock and milk and bring up to a simmer. Cook until the sauce has thickened, and then season with salt, pepper, sage, and parsley. Stir in the cheese until melted through. Drain the pasta and add to the sauce, stirring until combined.

Serve pasta in plates or bowls and top with a fried egg, scallions, hot sauce and a biscuit. It's comfort food on a plate! Enjoy!