Preheat your oven to 425°F. In a large bowl, whisk together flour, baking powder, salt, and black pepper until evenly combined. Cut cold butter into small cubes and work them into the flour mixture using a pastry cutter or your fingertips until the texture resembles coarse breadcrumbs with pea-sized butter pieces still visible.

Pour buttermilk into the flour mixture and stir gently with a fork until just combined and shaggy. Do not overmix—the dough should remain slightly lumpy. Turn it out onto a lightly floured surface and gently fold it over itself three to four times to bring it together into a rough mass.

Pat the dough into a 3/4-inch thick rectangle on your work surface. Using a 2-inch biscuit cutter, press straight down without twisting to cut out rounds, then place them on a parchment-lined baking sheet. Gather scraps and gently re-pat, cutting additional biscuits until all dough is used.

Bake biscuits for 12-15 minutes until golden brown on top. While they bake, prepare the gravy by melting butter in a large skillet over medium heat, then add ground turkey and brown it, breaking it apart as it cooks for about 5-7 minutes until no pink remains inside.

Sprinkle flour over the cooked turkey, stirring constantly for one minute to create a roux base. Gradually whisk in whole milk, garlic powder, onion powder, and cayenne pepper, stirring continuously until the gravy thickens to a pourable consistency over 8-10 minutes. Remove from heat and fold in fresh chives.

Split warm biscuits and ladle creamy gravy generously over each serving. Garnish with additional chives if desired and serve immediately for the best warm slow sunday experience possible.