Preheat oven to 425°F. In a bowl, sift together 1 1/2 cups flour, cake flour, sugar, baking powder and 1/2 tsp. salt. In another bowl, beat cream until soft peaks form. Use a fork to stir cream into dry ingredients. Press into a ball on a lightly floured work surface.
Roll out dough to a 3/4 -inch thickness. Using a 2 1/2-inch biscuit cutter, cut dough into 8 rounds. Place biscuits on a parchment-lined baking sheet and bake until golden brown, about 15 minutes.
Using a knife, cut off ends of sausage casings. Squeeze out meat and discard casings. In a frying pan over medium-high heat, cook sausage, breaking apart with a wooden spoon, until just cooked, 5 minutes. Remove with a slotted spoon, leaving fat behind.
Measure fat in pan; add butter to equal 3 Tbsp. Reduce heat to medium; add 3 Tbsp. flour. Cook, stirring occasionally, until light golden brown, about 2 minutes. Stir in milk. Bring to a simmer and cook until gravy thickens, 1 minute. Stir in sausage and season with salt and pepper. Serve hot, with warm biscuits.