Bitchin’ Biscuits and Gravy

Preheat oven to 450°F. In a medium bowl, whisk together the dry ingredients (flour, sugar, baking powder, salt, garlic powder, smoked paprika and cayenne pepper).

In a glass measuring cup, add the buttermilk and melted butter and use a fork to mix as clumps begin to form.

Pour the mixture into the dry ingredients then add the cheese and chives. Fold everything together using a spatula then use you hands to form a ball with the dough. Try not to over-work the dough while forming into a ball.

Transfer the dough to a lightly floured surface and gently flatten the dough to a large flat disc about 1/2-inch in thickness. Use a 2-inch or 3-inch biscuit cutter and cut out biscuit rounds until you have at least 6 biscuits (you may get more depending on this thickness of your dough and the size of your biscuit cutter).

Bake the biscuits for 10 Minutes or when the tops are nicely browned. Remove from the oven and let cool at room temperature while making the sausage gravy.

Heat a large skillet over medium-high heat. Add the bacon and cook until crisp, stirring often for about 5 minutes. Transfer bacon to a paper towel lined plate using a slotted spoon. Set aside.

Add the sausage to the skillet and cook in the bacon fat until no longer pink, breaking apart into a crumble as it cooks. Add the butter, shallots and mushrooms and cook, stirring often, until the mushrooms have released all of their liquid.

Next, add the garlic and sage then season with paprika, salt and pepper to taste. Add the tomato paste and blended tomatoes and stir until combined. Pour the broth into the skillet and cook for about 2 minutes, stirring often.

Sprinkle the flour evenly over the contents of the skillet and stir until you no longer see white from the flour. Pour the milk into the skillet and bring to a boil. Add sugar and soy sauce, stirring well. Reduce heat to medium-low and let simmer for 10 Minutes or when the gravy is nice and thick.