Gouda Biscuits and Sausage Gravy

Ingredients

• 1.5 cups gouda cheese shredded
• 0.8 cup buttermilk 
• 0.5 teaspoon pepper black
• 1 lb sausage meat 
• 1 cup onion chopped
• 2 tablespoons vegetable oil 
• 0.3 cup flour all-purpose
• 1.5 teaspoons sage dried
• 1 teaspoon salt 
• 0.5 teaspoon onion powder 
• 0.3 teaspoon ground pepper red (cayenne)
• 3 cups milk 
• 2.5 cups frangelico 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• whisk
• slotted spoon

Directions

1. Heat oven to 450°F. Spray cookie sheet with cooking spray. In large bowl, stir biscuit ingredients until soft dough forms. On work surface sprinkled with additional Bisquick mix, pat dough to 3/4-inch thickness.
2. Cut with 2-inch round cutter. Reroll scraps and cut to make total of 16 rounds; place on cookie sheet.
3. Bake 10 to 12 minutes or until golden brown.
4. Meanwhile, in 12-inch skillet, cook sausage and onion over medium heat 8 to 10 minutes, stirring occasionally, until pork is no longer pink. With slotted spoon, remove sausage mixture. Reserve 1 tablespoon drippings; add oil to drippings.
5. Heat over medium heat. Stir in flour, dried sage, salt, onion powder and red pepper with wire whisk. Cook 1 minute, stirring constantly, until smooth and bubbly. Gradually add milk, stirring constantly, until mixture boils and thickens. Stir in sausage mixture.
6. Split warm biscuits; spoon sausage gravy over biscuits.