Michael Symon's Elvis Biscuits and Gravy

Isn't that a terrible picture?  Oh well, it doesn't reflect the delicious flavor of the food.  Michael Symon made this recipe, and we really, really enjoyed it.  Aaron gave this a perfect 10, and the boys and I gave this a 9.  I love that you don't use sausage, you kind of make your own sausage with ground pork and spices.  The biscuits, like usual, are not as good as I'm sure they would be if someone else made them (biscuits and I don't get along :)), but this was still an amazing dinner/breakfast.  Each serving, 2 biscuits with gravy, was 663 calories.  Here's what to do:

Gravy:
1/4 c rendered bacon fat
1 minced onion
salt
1 lb ground pork
2 t sage
1 t red pepper flakes
pepper
1/4 c flour
3 c whole milk

Biscuits:
6 T butter
2 c cake flour
2 t baking powder
1/2 t baking soda
1/4 t salt
3/4 c buttermilk

Heat the bacon fat in a saucepan over medium-high heat.  Add the onion and a pinch of salt and cook, about 3 minutes.  Add the pork, 1 t of sage, and the red pepper flakes, 1/2 t salt and 1 t black pepper.  Brown the pork for about five minutes.
Add the flour, then add the milk, whisking to incorporate it.  Bring the mixture to a boil, then reduce the heat so that it simmers for about 30 minutes, stirring occasionally.
While the gravy is simmering, preheat the oven to 400.  Melt 2 T of the butter in the oven on the cookie sheet while the oven is preheating.
Combine the cake flour, baking powder, baking soda and salt.  Add the 4 T butter in small chunks and incorporate it with your hands, then slowly add the buttermilk while still mixing.
Drop the biscuits on the cookie sheet, about 12 biscuits, and bake for about 15 minutes.
To finish the gravy, stir in the remaining 1 t sage, 1/2 t salt, and a little more pepper if desired.  Serve!