Preheat oven to 375 degrees. Place baking mix, olive oil, sugar, chilies and cheese in a large mixing bowl and stir to combine. Slowly add buttermilk to wet the dry ingredients. Once enough buttermilk is added, remove dough from bowl and knead a few times to combine. Continue kneading until the dough just comes together - do not over mix. Roll dough out into 1-inch thickness. Cut into approximately 2-inch rounds and place on an ungreased baking sheet at least 1/2-inch apart. Bake for 10-12 minutes or until golden brown, puffed and fully cooked.
To serve: slice biscuit sideways and place the gravy mixture between the two halves.
Sage and Wild Mushroom Sausage Gravy
Brown sausage in a large pot over medium heat until no longer pink and fully cooked. Drain fat if necessary. Add onions and mushrooms and cook until all moisture has evaporated about 8-10 minutes. Add olive oil, butter and cook another 5-8 minutes until the butter has melted. Sprinkle in flour and stir continuously until flour is cooked, another 5-8 minutes. Add chicken stock and stir to incorporate fully. Add milk and sage, reduce heat to low and continue cooking, stirring frequently, until gravy is slightly thickened, 15-20 minutes longer. Season with salt and pepper.
I have made this twice and both times it was to RAVE reviews. It will become a staple at our family brunches. I did use fresh jalepeno in the biscuit instead of the green chilis and had cayenne crush olive oil on hand (sub. for the chipolte oil) I did the biscuits as spoon drop vs. rolled for a time saver. Love this one!
Reviewed by theresa galante on Dec. 30, 2020, 8:19 a.m.