Cat Head Biscuits and Gravy

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
Place the flour in a large bowl. Using a pastry blender or 2 forks, cut in the cold butter or shortening until it is pea-size. Gradually add 1 1/2 cups cold buttermilk, stirring just until the flour is moistened. If the batter is dry, add up to 2 tablespoons remaining cold buttermilk, 1 tablespoon at a time.
☞ TESTER TIP: Skip the arm workout and blitz the flour and butter together in your food processor, then slowly drizzle in the buttermilk.
Turn out the dough onto a lightly floured surface. Knead gently 2 to 3 times. Gently pat or roll dough to 1-inch (25-mm) thickness.
Using a 3-inch (8-cm) round cutter dipped in flour, cut dough without twisting the cutter, leaving as little dough between cuts as possible, rerolling scraps once. Place, with sides touching, on the prepared baking sheet.
Bake until tops are golden brown 15 to 20 minutes. Brush with melted butter.

While the biscuits are baking, in a large heavy-bottomed skillet, cook the sausage over medium heat until browned and crispy, 10 to 15 minutes. Use a slotted spoon to transfer the sausage to a paper towel-lined plate, reserving drippings in the skillet.
Add the bacon to the skillet and cook over medium heat until browned and crispy, 10 to 20 minutes. Transfer the bacon to a separate paper towel-lined plate, reserving drippings in skillet.
Sprinkle the flour over the drippings in the skillet, and cook over medium-high heat, stirring constantly, until slightly browned, about 1 minute. Add the milk and salt. Cook, stirring constantly, until mixture begins to thicken, 5 to 8 minutes more.
Stir the sausage into the gravy. Pour the gravy over the biscuits, and season generously with freshly ground black pepper. Garnish with sage, if desired. Serve with bacon on the side.