To make the Buttermilk Biscuits, combine the flour and sugar in a medium mixing bowl and whisk well.
Grate the frozen butter with a box grater, using the larger sized grate.
Add the butter to the dry ingredients. Quickly toss the butter in the dry ingredients to coat and distribute evenly. Using a fork, form a well in the center of the mixture. Pour the buttermilk into the well. Mix the butter milk into the flour and butter with a fork until the dough starts to clump together. Dump the mixture out onto a floured work surface. Knead and press into a square. Cut the square into quarters. Stack the quarters. Press down and roll out into a rectangle. Cut the biscuits into equal sized portions.
Preheat your Yoder Smokers YS640 375°F set up for indirect grilling. Preheat a Lodge Logic 12” cast iron skillet in the cooker. You can also do this first part on a side burner or stove top over medium heat. When the skillet is hot, add a little vegetable oil. Then combine the onions, fennel, peppers and sausage in the skillet. Season with Cattleman’s Grill Italiano Seasoning, and cook until the sausage is browned and onions are translucent.
Using a stick blender, or food processor, chop the San Marzano Tomatoes into a liquid but leave small chunks. Add 3 tablespoons of the Cattleman's Grill Italiano Seasoning and 1 tablespoon salt.
Top the mixture with the diced mozzarella, most of the parmesan (save some for the top) and San Marzano Tomatoes mixture. Flatten the biscuits and lay them over the top of everything. Sprinkle the remaining parmesan over the biscuits, as well as some more of the Cattleman’s Grill Italiano Seasoning.
Bake on the second shelf of the cooker for until the biscuits are golden brown, about 35 minutes.
The base of our filling consists of yellow onion, fresh fennel, green bell peppers and hot Italian sausage, but if you like mushrooms or zucchini, feel free to switch it up!
Choose your favorite cheeses. We have fresh mozzarella and parmesan, but Gruyère, provolone, and Asiago would all be great!