Sausage Biscuit Sliders with Savory Berry Jam

Preheat the oven to 450°F.
In a large bowl, combine flour, baking powder, and salt.
Cut in butter until mixture resembles coarse crumbs.
Stir in buttermilk until just combined.
Drop large spoonfuls – approximately 2-3 tablespoons of batter per biscuit – onto a lined baking sheet, spacing them about 2” apart, and bake for 10-15 minutes until golden.
Remove from sheet and cool completely on a wire rack. Store in an airtight container at room temperature for up to two days or freeze for longer storage.

Form the sausage meat into small patties, slightly larger than the biscuits.
Season with salt and pepper.
Cook in a skillet over medium heat until fully cooked and browned on both sides.
Drain on paper towels.
Once cooled, refrigerate covered for up to three days.

In a small saucepan, combine the berry preserves, balsamic vinegar, a splash of Zinfandel (if using), fresh herbs, and a few grinds of black pepper.
Heat gently for a few minutes to meld the flavors.
Adjust seasoning with a pinch of salt if needed.
Store in the refrigerator and gently reheat before serving if desired.

Reheat biscuits in an oven preheated to 350°F until warm, about 5-10 minutes.
Reheat sausage patties in a skillet over medium heat or in the oven on a baking sheet alongside the biscuits until hot.

Slice each biscuit in half.
Place a warm sausage patty on the bottom half and top with a generous spoonful of the warm or room temperature savory berry jam.
Cover with the top half of the biscuit and serve warm.