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1
Preheat the oven to 400 and lightly grease a baking sheet.
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2
In a large bowl, combine the flour, baking powder, sugar and salt.
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3
Using a pastry blender or 2 knives, cut the butter into the flour until it resembles small peas.
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4
In a small bowl, combine the buttermilk, onion, egg and sun-dried tomatoes.
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5
Stir the buttermilk mixture into the flour just until incorporated.
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6
Transfer the dough to a well-floured surface and knead 2 or 3 times.
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7
Pat or roll the dough into a 7-inch square, about 3/4 inch thick.
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8
Cut the dough into 4 squares and place on the prepared baking sheet.
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9
Reduce the oven temperature to 375 and bake on the center rack of the oven for about 25 minutes, or until the biscuits are golden on the bottom and cooked through.
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10
In a medium bowl, combine the sausage with the onion, 1 tablespoon of the parsley, the sage and a generous pinch each of salt and pepper.
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11
Scoop walnut-size balls of the sausage mixture onto a large plate.
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12
In a large skillet, heat the oil.
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13
Add the sausage balls and cook over moderately high heat until browned all over, about 5 minutes.
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14
Drain the sausage balls in a strainer set over a bowl.
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15
Pour 1/4 cup of the fat back into the skillet.
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16
Add the mushrooms and leek and cook over moderately high heat, stirring occasionally, until softened, about 5 minutes.
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17
Stir in the flour and cook, stirring, until lightly golden, about 2 minutes.
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18
Gradually stir in the stock and cook over moderately low heat, stirring occasionally, until thickened, about 5 minutes.
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19
Return the sausage balls to the skillet and heat through.
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20
Season with salt and a generous pinch of pepper and stir in the remaining 1 tablespoon of parsley.
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21
Split the biscuits in half and set the bottoms on 4 dinner plates.
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22
Top with the sausage gravy and biscuit tops.
