Preheat oven to 400˚F. Place flour, baking powder, baking soda, and salt in a mixing bowl and whisk together.

Add butter and shortening to flour mixture.

Cut into the dry mixture, until a coarse mealy texture forms.

Stir in buttermilk until just incorporated and turn mixture out onto a clean and lightly floured surface.

Knead until a dough just comes together, make sure not to overwork.

Form a square with the dough and cut in half.

Stack one half of the dough on top of the other and roll until about 1 inch thick.

Cut dough again in half, stack atop one another and roll into a 1 inch thick square.

Cut dough into 4 equal pieces.

Place biscuits onto a parchment lined baking sheet.

Brush surface of each biscuit with melted butter.

Place in the oven and bake for 20 to 25 minutes or until biscuits have risen and are golden brown. Set aside and allow biscuits to cool slightly, about 5 to 7 minutes.

Pour oil into a saucepan and place over medium heat. Add sausage and sauté, breaking it up into small pieces with a wooden spoon.

Once the sausage has browned, about 3 to 4 minutes, remove from heat and set aside. Drain grease from saucepan.

Add butter and melt. Stir in garlic and shallot and sauté for 2 to 3 minutes.

Whisk in the flour and continue to whisk for 2 to 3 minutes to cook out the raw flour taste.

Whisk in the milk until no lumps remain. Season with salt and pepper. Lower heat to medium and continue to stir until gravy thickens, about 4 to 5 minutes.

Stir sausage mixture back into the gravy. Simmer gravy for 2 to 3 minutes and adjust seasonings as needed.

Split biscuits in half crosswise and place each onto a plate or shallow bowl.

Top each serving with a generous ladle of sausage gravy. Finish with a sprinkle of chives and black pepper. Serve.