b'MAKES APPROXIMATELY 12 BISCUITSFOR THE BISCUITS: 2cupsall-purposeflour,plus cup for rolling out dough TO PREPARE THE SAUSAGE GRAVY:1 tablespoon baking powder1 teaspoon salt Brown the sausage in a large skillet over medium-high heat with 1 tablespoons C&H or 2 tablespoons of the olive oil. Remove the sausage from the skillet and Domino sugar set aside, leaving the drippings in the skillet.6 tablespoons cold (almost frozen) Add the remaining olive oil to the drippings in the pan and cook the butter, cut into small cubeschopped onions over medium-low heat for 3 to 4 minutes. Add the cooked 1 cup buttermilk sausage back into the pan. Increase the heat to medium, combine the flour FOR THE SAUSAGE GRAVY: with the mixture, and stir constantly until it just turns pale brown, about 1 pound Italian pork sausage, 3 to 4 minutes.sweet or spicy, out of the Gradually whisk the milk into the skillet. When the mixture is smooth casing and crumbled and thickened and begins to bubble, season with salt and pepper to taste. 3 tablespoons extra light olive oil, Reduce the heat, and simmer for about 10 minutes.divided Right before serving, add the chopped parsley (if desired), and stir well.whiteonion,finelychoppedcupall-purposeflour3 cups milkSUGGESTED WINE PAIRING: Salt and pepper to taste REGOLO ROSSO VERONESE1 tablespoon chopped freshparsley (optional)step-by-step'