Italian Sausage And Fontina Biscuit Sandwiches

Ingredients

• 1 teaspoon extra-virgin olive oil
• 1/2 pound hot Italian sausages, pricked with a fork
• 1 roasted red bell pepper, cut into 1/2-inch dice
• 1/4 cup sun-dried tomatoes in oil, drained and minced
• 6 scallions, cut into 1/2-inch pieces
• 1/3 cup chopped pitted kalamata olives
• 3 tablespoons freshly grated Parmigiano-Reggiano cheese
• 3/4 cup shredded Italian Fontina cheese
• Salt and freshly ground black pepper
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 4 tablespoons unsalted butter, cut into small pieces and chilled
• 1/2 cup plus 2 tablespoons cold buttermilk
• 1 tablespoon heavy cream or milk
• 1 tablespoon freshly grated pecorino cheese

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