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Preheat oven to 425 degrees.
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In a large bowl, whisk together flour, baking powder and salt.
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Use a pastry cutter, or two forks in a scissor like motion to cut in cold butter until butter is well blended.
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Stir in buttermilk.
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On a well floured surface, turn out biscuit dough and pat into a disc shape.
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Use a 2 3/4 inch biscuit cutter, dipped in flour, or a straight sided glass to cut biscuits. Reform dough and continue cutting until all the dough is used. You should have about 7 biscuits.
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Brush round cake pan with melted butter and place biscuits in pan.
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Brush tops of biscuit dough with additional butter and bake for about 25 minutes, or until biscuits are golden brown.
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While biscuits are baking, prepare gravy.
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In a large cast iron skillet or pan, cook bacon. Once bacon fat has rendered, add sausage breaking up with a wooden spoon as it cooks.
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When sausage is browned and cooked through, sprinkle in flour.
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Stir flour in 1-2 minutes.
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Slowly add milk to the pan, followed by heavy cream.
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Bring to a simmer, stirring occasionally so that the bottom doesn't scorched.
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Simmer until gravy is thickened, about 5 minutes.
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Stir in apple cider vinegar and salt and pepper to taste.
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Serve gravy over biscuits.