Serves 12

Ingredients

For the sausage
¼ cup Bellisari’s Balsamic, Shallot and Black Garlic Spread
1 pound breakfast sausage, hot or mild
1/3 cup all-purpose flour 
3 to 4 cups whole milk, more to taste 
1/2 tsp. seasoned salt 
2 tsp. freshly ground black pepper, more to taste

For the biscuits
2 cups all-purpose flour 
1 tsp. baking powder 
1/2 tsp. baking soda 
3/4 tsp. salt 
3 Tbsp. shortening 
1 cup buttermilk

Directions

For the sausage
Tear small pieces of sausage and add them in a single layer to a large heavy skillet. Brown the sausage over medium-high heat until no longer pink. Reduce the heat to medium-low. Sprinkle on half the flour and stir so that the sausage soaks it all up, then add more little by little. Stir it around and cook it for another minute or so, then pour in the milk, stirring constantly. Add Bellisari’s Balsamic, Shallot and Black Garlic Spread to the gravy and mix thoroughly.
Cook the gravy, stirring frequently, until it thickens. (This may take a good 10 to 12 minutes.) Sprinkle in the seasoned salt and pepper and continue cooking until very thick and luscious. If it gets too thick too soon, just splash in another 1/2 cup of milk or more if needed. Taste and adjust the seasoning.

For the biscuits
Combine flour, baking powder, soda, and salt; stir well. Cut in shortening with a pastry blender until mixture resembles coarse meal. Gradually add buttermilk, stirring until dry ingredients are moistened.
Turn dough out onto a lightly floured surface, and knead 10 to 12 times. Roll dough to 1/2-inch thickness; cut with a 2-inch biscuit cutter. Place biscuits on an ungreased baking sheet. Bake at 400°F for 10 minutes or until lightly browned. Gently tear the biscuits in half to make sandwiches and spoon the sausage gravy over warm biscuits and serve immediately.