Preheat oven to 400F. Spray a large baking sheet with canola oil.

In a large mixing bowl, sift together dry ingredients.

Cut butter and cream cheese into dry ingredients with a pastry cutter. Stir in buttermilk until just combined.

Transfer onto a lightly-floured surface and knead gently just until dough forms. Roll out dough to ½-inch thick. Using a 2½-inch round cutter, form 12 biscuits and arrange about 1 inch apart on prepared baking sheet.

Lightly spray tops of biscuits with canola oil spray and bake for 10 minutes, or until cooked through and tops are golden brown.

In a large saucepan, sauté onion in oil until translucent.

Add cloves, black pepper and bay leaves.

Continue to sauté over low heat for 1 more minute.

In a large bowl, mix cornstarch and milk with a wire whisk.

Add to sautéed onion mixture and bring to a simmer, whisking continuously. Increase heat to medium and cook for 1 to 2 minutes, or until mixture slightly thickened but still pourable. Stir in salt and remove bay leaves.

Set aside for the gravy.

In a large saucepot, sauté onions and garlic in oil until onions are translucent.

Add chicken sausage, sage, bay leaves and pepper. Break up sausage into smaller pieces with your utensil while sautéing. Cook until sausage is just about cooked through.

Add bechamel sauce and chicken stock and bring to a simmer for 20 to 25 minutes. Stir in Worcestershire, vinegar and hot sauce.

Serve ½ cup gravy over each biscuit. Top with minced sage and parsley.