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1
Preheat the oven to 400 degrees F.
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2
For the filling: Set a 10-inch cast-iron skillet over medium heat.
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3
Crumble the chicken sausage in the pan and cook, stirring occasionally, until no longer pink, about 6 minutes.
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4
Add the butter and melt, stirring to coat the sausage.
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5
Sprinkle the flour onto the sausage and cook for 2 minutes, stirring frequently.
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6
Pour in the milk and chicken broth and scrape any browned bits off the bottom of the pan.
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7
Bring to a simmer and cook until sauce thickens, about 2 minutes.
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8
Add the shredded chicken, salt, sage, and pepper.
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9
Stir to combine and set aside while preparing the biscuits.
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10
For the biscuits: Combine the flour, baking powder, baking soda, salt, thyme, sage, and cayenne pepper in a medium mixing bowl and set aside.
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11
Grate the cheese and butter using the large shredding disk of a food processor or the large side of a box grater.
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12
Immediately add the cheese and butter to the flour mixture.
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13
Stir to combine.
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14
Pour in the buttermilk and stir just to combine.
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15
Dump the dough onto a floured work surface and start folding the dough over on itself, gently kneading for 30 seconds, or until the dough is soft and smooth.
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16
Press the dough into a 1/2-inch thick round.
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17
Use a 3-inch round cutter to cut out the biscuits, being sure to push the cutter straight down through the dough to the work surface.
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18
Make your cuts as close together as possible to limit waste.
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19
Gather together any remaining dough, pat out again, and cut out as many biscuits as you can in order to get 9 total.
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20
To build the pie: Set the biscuits on top of the filling, placing 8 around the edge of the pan and 1 in the middle.
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21
Bake until the biscuits are tall and golden brown, 15 to 20 minutes.
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22
Cool on a cooling rack for 10 minutes before serving.
