Biscuits & Gravy 2.0 from Chef Jason Santos - - Recipe from BostonChefs.com - recipes from Boston's best chefs and restaurants in Boston

Preheat oven to 375 degrees. In a 10 x 12-inch baking pan (2 inches deep), add the melted butter and evenly distribute.

Sift flour into a mixing bowl, then add the 1/4-inch butter cubes and, using your fingers, snap butter into flour until mixture is crumbly. Add the 1/2-inch butter cubes and snap until nothing bigger than a bean remains. Do not take more than 5 minutes or butter will start to melt. Add cold buttermilk and mix gently until dough just barely forms, then turn mixture onto a floured surface and pat and shape dough into a ¾-inch thick sheet.

Using a flour-dusted 3-inch ring mold, cut biscuits and place in baking pan. Bake for 30 to 40 minutes depending on how brown you like the top to be.

In a medium size sauce pot heat the butter over medium heat and sweat the onions just until soft with no color. Whisk in the flour, and spices and cook, stirring for 5 minutes. Add the half & half and meat juice whisk until smooth. Reduce the heat and slowly simmer for 15 minutesuntil thick and bubbly. Season with salt and pepper.

In a separate small sauté pan over medium heat cook andouille sausage until fully cooked and crumbled.

Place a biscuit on each plate, smother with gravy then spoon over crumbled andouille sausage. Garnish with chives