Gravy
3/4 pound breakfast sausage, casings discarded
1/2 medium onion, finely chopped
2 tablespoons finely chopped flat-leaf parsley
1 tablespoon finely chopped sage
Salt and freshly ground pepper
1 tablespoon olive oil
1/2 pound mushrooms, thinly sliced
1 large leek, white and tender green, thinly sliced
1/3 cup all-purpose flour
2 1/2 cups chicken stock, canned low-sodium
broth or milk [or combination]

1. Make the biscuits: Preheat the oven to 400 degrees F. and lightly
grease a baking sheet. In a large bowl, combine the flour, baking
powder, sugar and salt. Using a pastry blender or 2 knives, cut the
butter into the flour until it resembles small peas. In a small bowl,
combine the buttermilk, onion, egg and sun-dried tomatoes. Stir the
buttermilk mixture into the flour just until incorporated. Transfer the
dough to a well-floured surface and knead 2 or 3 times.
2. Pat or roll the dough into a 7-inch square, about 3/4 inch thick. Cut
the dough into 4 squares and place on the prepared baking sheet.
the oven temperature to 375 degrees F. and bake in the center rack
of the oven for about 25 minutes, or until the biscuits are golden on
the bottom and cooked through.
3. Make the gravy: In a medium bowl, combine the sausage with the
onion, 1 tablespoon of the parsley, the sage and a generous pinch
each of salt and pepper. Scoop walnut-size balls of the sausage
mixture onto a large plate. In a large skillet, heat the oil. Add the
sausage balls and cook over moderately high heat until browned
all over, about 5 minutes. Drain the sausage balls in a strainer set
over a bowl.
4. Pour 1/4 cup of the fat back into the skillet. Add the mushrooms and
leek and cook over moderately high heat, stirring occasionally, until
softened, about 5 minutes. Stir in the flour and cook, stirring, until
lightly golden, about 2 minutes. Gradually stir in the stock and cook
over moderately low heat, stirring occasionally, until thickened,
about 5 minutes. Return the sausage balls to the skillet and heat
through. Season with salt and a generous pinch of pepper and stir
in the remaining 1 tablespoon of parsley.
5. Split the biscuits in half and set the bottoms on 4 dinner plates. Top
with the sausage gravy and biscuit tops.

Make Ahead:
The biscuits can be frozen for up to 1 week.
Reheat in a 350-degree F. oven.