Buttermilk Bisquits (some people say to use machines and food processors but I prefer using my hands. Sure, you'll probably over work the dough the first few times you do this but the machine cannot learn the feel of the dough or put the love into it that is required for proper southern comfort food.)
Pre-heat oven to 450 degrees Fahrenheit.
Combine all dry ingredients in a large mixing bowl.
Cut butter into 1/4 inch or smaller chunks and cut into flour until it resembles flaky meal crumbles.
Make a well in middle of bowl and add buttermilk. Mix, by hand, just until dough is combined. Dough should be very wet so add more buttermilk if necessary.
Cover dough with a damp cloth and let rest for 15 minutes.
Turn dough out onto a floured surface and GENTLY pat the dough until it's about 1/2 inch thick. DO NOT knead or use a rolling pin, this is a delicate dough and the less it is worked the more flaky your bisquits will be. Fold dough 3 - 5 times and GENTLY pat dough to about 3/4 to 1 inch thick.
Using a knife cut dough into 9 - 12 pieces. I do not cut mine into rounds or shapes, it leaves scraps that, when reformed and cut, do not make as good of bisquits. Does it really matter if your bisquits are square?
Place bisquits on a cookie sheet and bake 10 - 12 minutes or until golden brown.
Country Sausage Cream Gravy
In a large frying pan cook pork breakfast sausage until almost done.
Add cumin Seed to sausage and allow to roast.
While cumin Seed is roasting add flour to a glass and mix with cream. For thicker gravy, add more flour. For thinner gravy, add more cream.
Add rosemary and cream mixture to pan with pork and cumin.
As gravy begins to thicken, add salt and pepper to taste.
Plate bisquits, top with gravy, and a fried egg and enjoy!