Preheat oven to 425 F degrees. In a mixing bowl combine self-rising flour, salt and sugar. Next, grate in cold butter and cut the butter into the flour creating pea like pieces with a fork.
Create a well in the center of the flour, then pour in the cold buttermilk and sour cream. Mix until the dough comes together.
Sprinkle the top of the wet dough with a little flour, then transfer it onto a well-floured surface. Gently bring the dough together, folding it over itself to create layers. The more folds, the more layers, so aim for at least six folds, shaping the dough into a 1 1/2 inch thick circle. If the dough feels too sticky, add more flour as needed.
Using a biscuit cutter or a mug, press straight down to cut the biscuits. Be sure to flour the cutter between each cut. Place the biscuits in a greased cast iron skillet or oven safe baking dish. Bake on 425 for 15-18 minutes or until golden brown.
In a separate pan, add in some olive oil, and turkey sausage. Cook on medium heat until the sausage is almost done. Add in the chopped seasoning blend and sauté together until onions are translucent. Turn heat to med-low heat, add in butter and allow it to melt. Sprinkle in flour and coat the sausage and veggies.
Add in heavy cream or half and half and simmer for about 3-5 minutes (at this point the gravy will begin to thicken). Add in chicken stock as needed to thin out the gravy
Squeeze in fresh lemon juice and season the gravy. Taste and adjust if needed.
In a pan scramble/or fry your eggs, if desired.
To serve- Layer the biscuits with eggs and top with your delicious sausage gravy. Garnish with green onions
