Preheat the oven to 425°F. Line a sheet tray with parchment paper or a silicone mat.
Step 2
To make the biscuits: In a large mixing bowl stir together the flour, baking powder, baking soda and salt. Toss the ghee in so it is coated in flour then, using your fingers or a fork, quickly cut the ghee into the flour until the texture resembles split peas.
Step 3
Stir in 1 cup of buttermilk until it just comes together into a dough. Turn out onto the counter top, gather up any dried bits and fold to incorporate. Pat out into a 1 inch thick piece, fold and repeat two more times. Pat out once more into a 1 inch thick piece. Use a 3 inch round cutter to punch out the biscuits, transferring them to the sheet tray as you go.
Step 4
Brush the tops of the biscuits with the remaining 2 tablespoons of buttermilk. Bake for 12 to 15 minutes, or until the tops are golden brown.
Step 5
To make the gravy: In a medium saute pan over medium heat melt 2 tablespoons of ghee. Add the shallots and cook, stirring occasionally, for 5 minutes or until the edges begin to brown. Stir in the garlic and cook until aromatic, about 30 seconds.
Step 6
Melt in the rest of the ghee then sprinkle the flour in. Stir and cook for 2 minutes. Whisk in the broth, ½ cup at a time to prevent lumps, until all of it is incorporated. Allow it to come up to simmer, stirring occasionally, until it reaches the desired consistency. Stir in the vinegar, salt and freshly ground black pepper, to taste.
