Preheat oven to 450°F. Gently fold together the Bisquick, milk, and vegetable oil just until wet — do not overmix.

Line a baking tray with parchment paper, then drop the dough by spoonful onto it to make 16 dollops.

Bake 10 minutes, until golden brown.

Cook the ground sausage in a large saucepan until browned. Transfer the sausage to a bowl and set aside.

In the same pan, using the leftover sausage drippings, add the butter, Montreal seasoning, and 7 cups of your chosen liquid over medium heat.

Stir frequently until hot but NOT boiling.

While that's warming, whisk 1/2 cup flour into 1 cup cold water until smooth. Add more water if necessary until it's thick but pourable.

Slowly whisk the flour mixture into the hot liquid and cook an additional 3 minutes. If the gravy isn't thick enough, mix up more flour-and-water slurry and whisk it in until you reach the desired thickness — it will continue to thicken as it cools.

Turn off the heat and stir in the sriracha and cooked sausage.

Season with salt and pepper to taste.

Remove the biscuits from the oven once baked, split or plate them, and ladle the gravy over the top to serve.