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1
Preheat the oven to 500 degrees F.
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2
In a bowl, combine 1 1/2 cups of the all-purpose flour, the whole wheat pastry flour, baking powder, salt and baking soda.
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3
Using a pastry cutter or two knives, cut the butter into the flour mixture until it resembles coarse meal.
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4
Combine the buttermilk and 1 tablespoon of the oil.
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5
Pour the buttermilk mixture into the flour mixture and gently mix until just combined.
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6
Turn the dough out onto a lightly floured surface.
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7
Knead lightly using the heel of your hand to compress and push the dough away from you, and then fold it back over itself.
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8
Give the dough a small turn and repeat eight or so times.
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9
(It's not yeast bread; you want to just barely activate the gluten, not overwork it.)
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10
Using a lightly floured rolling pin, roll the dough out 1/2 inch thick.
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11
Cut out rounds of dough with a 1 1/2-inch round cutter dipped in flour; press the cutter straight down without twisting so the biscuits will rise evenly when baked.
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12
Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat.
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13
Add the sausage and sprinkle with salt and pepper.
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14
Using a wooden spoon, break up the meat into small pieces.
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15
Cook until lightly browned, 3 to 5 minutes.
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16
Pour off any excess rendered fat.
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17
Add the onions and cook until clear and translucent, 3 to 5 minutes.
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18
Add the remaining 1/4 cup all-purpose flour and stir to combine and coat.
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19
Add the milk and season with salt and pepper.
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20
Bring to a boil and then reduce the heat to simmer.
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21
Let cook, stirring occasionally, until thick, about 5 minutes.
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22
Taste and adjust for seasoning with salt and pepper.
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23
Meanwhile, place the biscuits on an ungreased baking sheet about 1 inch apart.
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24
Bake until golden brown, 8 to 10 minutes.
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25
Transfer to a rack to cool just slightly.
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26
Split and serve hot with the sausage gravy.
