In a 10-inch cast iron skillet or oven-safe pan, cook the ground pork on medium-high heat until browned, about 8-10 minutes.

Sprinkle 1 tablespoon of flour over the pork and stir until combined. Add ginger, sage, black pepper, salt and heavy whipping cream; stir until well combined. Cook on medium-low until gravy begins to thickens; it should still be a little soupy. Stir in 1 cup of shredded cheddar cheese.

Remove skillet from heat and let sit while you prepare the biscuits.

Add the flour, baking powder and salt to a food processor and pulse to combine. Alternatively, you can add to a large bowl and whisk.

Add the cubed butter to the dry ingredients in the processor and pulse several times until you reach a coarse crumbly consistency. If mixing in a bowl, use a pastry cutter to combine butter into dry ingredients.

If you used a food processor, pour flour and butter mixture into a large bowl. Stir in 1 cup of shredded cheddar cheese. Make a well in the center of the mixture and pour buttermilk in. Stir until just combined; do not over mix the dough. The dough will still look crumbly.

Remove dough from bowl and place on a lightly floured surface. Flatten into a rectangle using your hands. Fold one side of the dough into the other side and flatten. Repeat the folding, alternating between the 4 sides and flattening dough between each fold, folding four times.

Using a lightly floured rolling pin, gently roll the dough out until it’s about ½ inch thick. Cut into circles using a cutter or a mason jar lid. Re-roll scrapes until you cut all the dough into small circles.

Arrange biscuits close together over the sausage gravy in the skillet. You should get at least 8 biscuits into the skillet. Brush biscuit tops with melted butter.

Place pan in the oven and bake at 425 degrees F for 15 minutes until biscuits are golden brown on top. Remove from oven and enjoy! I like mine with scrambled eggs and hot sauce :)