First, make the biscuits. Pre-heat the oven to 350 and line a sheet tray with a silicone mat. Then set up a food processor and combine the flour, baking powder, chives, cheddar and salt together in its bowl. Pulse it together a few times to thoroughly combine it all. Add the butter next and pulse it all a few more times until it looks pebbly. Finally, add the buttermilk and pulse it until it comes together into a sticky dough. Turn the dough out onto a well floured, clean surface and bring it together into a ball. Press the ball out into a 1 inch high disc with floured hands. Then use a floured 3 inch biscuit cutter to cut out 4 biscuits. Bring the scraps together and press them out again to cut out two more. Line them up on the sheet tray and bake them for 15-20 minutes.

While the biscuits bake, make the sausage gravy. Heat the olive oil in a large skillet over medium high heat. Brown the ground sausage in it while you break it up. While it cooks, season it with the hickory smoked sea salt. Once the sausage is cooked through, add the flour and let it cook off for a minute or two. Then pour in the milk and keep stirring while the mixture bubbles and thickens for 4-5 minutes. Once it is a gorgeous, thick gravy, take it off of the heat. The biscuits should be done at this point too. Serve them immediately smothered in the gravy and enjoy!