Preheat oven to 425 degrees.

In a large bowl, whisk together flour, baking powder and salt.

Use a pastry cutter, or two forks in a scissor like motion to cut in cold butter until butter is well blended.

Stir in buttermilk.

On a well floured surface, turn out biscuit dough and pat into a disc shape.

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.

Brush round cake pan with melted butter and place biscuits in pan.

Brush tops of biscuit dough with additional butter and bake for about 25 minutes, or until biscuits are golden brown.

While biscuits are baking, prepare gravy.

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.

When sausage is browned and cooked through, sprinkle in flour.

Stir flour in 1-2 minutes.

Slowly add milk to the pan, followed by heavy cream.

Bring to a simmer, stirring occasionally so that the bottom doesn't scorched.

Simmer until gravy is thickened, about 5 minutes.

Stir in apple cider vinegar and salt and pepper to taste.

Serve gravy over biscuits.