Sweet & Savory Biscuits and Gravy

1. In a large bowl combine sausage and spices (sage, thyme, fennel seeds, garlic powder, onion powder, paprika, Bourbon Molasses seasoning, brown sugar, salt, red pepper flakes). Mix well until completely combined. Let sit for the flavors to meld - at least 30 minutes, up to 2 days in the fridge.
2. When ready to cook, heat oil in a large pan over medium-high heat. Brown your sausage and render the fat. Reduce the heat to medium-low, add in 4 tablespoons of butter and mix until melted.
3. Sprinkle in 1/4 cup of AP flour and stir well to combine. Make sure all the flour is completely absorbed.
4. Pour in 3 1/2 cups of whole milk and begin to cook, stirring consistently. Keep stirring until gravy is nice and thick. Season to taste with a touch of salt and pepper flakes. Cover and remove from heat.
5. In a small bowl mix 2 tablespoons of heavy cream and 1 tablespoon of maple syrup, stir and set aside.
6. Preheat oven to 425 degrees Fahrenheit.
7. Combine 3 cups of flour, 1/2 teaspoon of sugar, 1 tablespoon of baking powder, and 1 teaspoon of baking soda in your food processor. Pulse 3 times to combine.
8. Then add in your 1 stick (4 oz) of frozen butter and pulse until butter has mixed in into pea sizes.
9. Add the mixture into a large bowl and add your 1 1/2 cups of cold buttermilk. Gently stir until the dough is just formed.
10. Pour onto a floured surface and very gently knead the dough by folding it in half and turning 3 or 4 times.
11. Pat the biscuit dough into a square about 1 inch high. Cut into 9 squares and arrange close together on a large baking sheet. Brush with the maple cream.
12. Bake until golden, about 20 minutes, and brush with a bit more cream before removing.
13. As the biscuits cook, rewarm your gravy over low heat, adding a splash of milk to thin it slightly.