Prep: Preheat oven to 375 degrees. Melt unsalted butter for brushing on 2" round cake pan and biscuits. Cook 3 -4 strips of Wright's thick-cut bacon until crispy, set on a plate upon paper towel to drain excess grease.

In a large bowl shift together add flour and baking powder and sea salt and mix well with a fork. Using a box cutter crate 1 1/2 sticks of frozen unsalted sweet cream butter into flour mixture. Using a fork gently mix butter into the flour. Chill in the freezer for 5 minutes.

Remove bowl of chilled flour mix and add chilled buttermilk and bacon. Using a large spoon gently mix buttermilk and flour together, make sure to scrape down sides of bowl as well.

Toss a bit of flour onto ya clean work surface and turn biscuit dough out onto work surface. Using a rolling pin roll the dough out. Then fold over once. Roll the dough out, again and again, fold it over. Do this four more times.

Then roll the dough out until it is 3/4" thick and cut out biscuits with a biscuit cutter. I use my trusty homemade tin can biscuit cutter.

This should yield 12 buttermilk biscuits. Make sure biscuits are touching. Bake for 15 minutes or until the biscuits are golden brown.

Remove from oven and brush with melted butter.

Serve and enjoy.

In a large skillet over medium heat cook Italian sausage, breaking apart into small pieces. When finished do not drain off grease.

Pour in whole milk, heavy cream and buttermilk into sausage and stir.

Sprinkle in flour a little at a time until fully incorporated.

Add chopped mushrooms.

Turn heat to low and simmer for 10 minutes.

Season with fresh cracked black pepper.

Serve.

Note: If gravy becomes too thick add whole milk or heavy cream to thin it out.