In a medium skillet over medium heat, cook the sausage until well-browned, breaking it up into small pieces. Remove from heat and set aside to cool completely.

Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper.

Whisk the flour, brown sugar, baking powder, salt, garlic powder, black pepper, and crushed red pepper in a large mixing bowl.

Using a pastry cutter, cut in the cold butter, working it into the dry ingredients until the mixture resembles coarse meal. Add the cheese and cooked sausage. Using a rubber spatula, stir gently to distribute the ingredients evenly.

Add in the buttermilk and scallions and stir just until you have a stiff but evenly moistened dough (no loose dry bits).

Using a lightly greased ⅓ cup measuring cup, scoop mounds of dough for each biscuit, dropping the biscuit dough onto the prepared baking sheet, spacing the mounds about 2-inches apart. You should get about 10 large biscuits.

Bake until the biscuits are golden brown on top, about 14 to 16 minutes or until a tester comes out clean. Serve the biscuits warm with melted butter. Sprinkle with extra scallions, if desired.