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In a medium sized pot heat oil over medium-high heat, add flour and stir for 2 – 3 minutes, until it turns light golden brown. Add the garlic powder, poultry seasoning and nutmeg, mix well, add in the sausage and stir another minute or so. Mixture will form a ball of sorts. Slowly add the milk and continue to stir, bring just to a boil, reduce heat to medium and continue to cook, stirring constantly, until gravy has thickened to desired consistency, about 10 minutes. Use the back of the spoon/fork to help break up the sausage if needed. Gravy will thicken a bit more as it cools. Season with plenty of pepper and salt to taste. Set aside with lid on, or slightly askew stirring every now and then until ready to serve. If gravy cools too much, heat over low until warmed.
Make your buttermilk by combining the milk with the lemon juice. Let set for about 10 minutes.
Preheat oven to 425 degrees F. Lightly flour a flat surface (use a cutting board, marble slab, etc). Leave a little extra flour on the side for your fingers and the biscuit cutter. Line a baking sheet with a silpat or lightly grease with oil.
In a medium size mixing bowl, add the flour, baking powder, baking soda and salt, mix well to combine. Add the chilled butter and cut it into the flour using a pastry blender or the back of a fork. You’ll know it’s ready when the butter is about pea sized and the mixture is crumbly looking. Add in the milk and mix until just combined, making sure there are no flour patches. The dough should form into a rough ball, it should be tacky not sticky. If mixture is too wet & sticky, add a little extra flour and mix just a needed.
Place dough on the prepared floured surface, pat it down into a rough circle or rectangle about 1 inch thick, fold dough onto itself. Repeat 2 more times (this will make for flaky biscuits). Add extra flour to your fingers or dough as needed. Gently flatten the dough to about 3/4 inch thick. Using a 2 1/2 inch cookie cutter, place cutter in the reserved flour, tap the cutter on the flat surface to remove any excess and press the cutter into the dough, repeat. As much as you feel you want to, do not twist the cutter in the dough as it crimps the edges and will interfere with proper rising. Place biscuits on prepared baking sheet, brush with a little olive oil or cashew milk over top if you like. Place in the oven on the middle rack for 15 -18 minutes.
Makes approx. 10 biscuits. You can get 12 if you rework the dough scraps. They won’t be the prettiest biscuits but they’ll still taste great.
Serve: Split the biscuits open face and serve gravy over top. Enjoy often!
Serves 4 – 6