Directions:
Preheat oven to 425°F. In a medium bowl, whisk together biscuit mix and ground mustard. Stir in chives. Add buttermilk and mix well. Drop nine equal portions onto a lightly greased baking sheet. Bake until tops are lightly browned, 8-11 minutes.
For Gravy: Crumble sausage in a cast iron skillet and cook over medium-high heat until well browned, 5-7 minutes. Remove sausage from pan and pour off all but 2 tablespoons of the rendered fat. Whisk House-Autry Pork Breader into the fat and cook for 3-5 minutes, whisking constantly. Gradually whisk in the milk, making sure to scrape up any brown bits that may be stuck on the bottom of skillet. Once gravy is smooth and thick, add reserved sausage. Serve over split biscuits.
