Turn Instant Pot on to the SAUTE setting.

Add the sausage to the pot, and brown, breaking it up with a wooden spoon. Brown for 5 minutes, do NOT drain.

Add chicken stock to the pot.

Turn pot off SAUTE mode, and place lid on, locking it into place. Set valve to sealing, and set on MANUAL pressure to cook for 5 minutes.

At this point, start making your biscuits.

Once biscuits are in the oven, whisk together flour and milk.

When the Instant Pot timer beeps, quick release the pressure by moving the valve to “venting.” Open the lid, and turn your Instant Pot to the SAUTE setting.

Pour in the milk mixture. And stir it up.

Taste, and adjust seasoning with salt and pepper to preference.

Turn off gravy.

Preheat oven to 450 degrees F with the rack in the center position.

Line a baking sheet with parchment paper, and set aside.

In a food processor, add flour, sugar, baking powder, salt, and baking soda.

Pulse to combine.

Add chunks of butter and shortening, and pulse until mixture resembles a coarse sand. (About 15 pulses)

Transfer mix to a mixing bowl, and stir in buttermilk until just combined.

Turn dough onto a floured surface, and knead 8-10 times to form a smooth, cohesive ball of dough.

Roll dough out to ¾ inch thickness.

Use a 2 inch or 2 ½ inch biscuit cutter, to cut out rounds, be sure to not twist the cutter.

Gather dough scraps and roll to ¾ inch thick. And repeat until all dough is cut into rounds.

Take each round, flip it over and place all 12 on lined baking sheet.

Place in preheated oven and bake for 5 minutes, then turn oven down to 400 degrees, and let bake until golden brown, about 10-12 additional minutes.

Remove from oven and cool for 5 minutes.

The top with prepared sausage gravy.

Garnish with fresh parsley and enjoy!