Italian Sausage-And-Fontina Biscuit Sandwiches

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1 teaspoon extra-virgin olive oil

1/2 pound hot Italian sausages, pricked with a fork

1 roasted red bell pepper, cut into 1/2-inch dice

1/4 cup sun-dried tomatoes in oil, drained and minced

6 scallions, cut into 1/2-inch pieces

1/3 cup chopped pitted kalamata olives

3 tablespoons freshly grated Parmigiano-Reggiano cheese

3/4 cup shredded Italian Fontina cheese

Salt and freshly ground black pepper

1 1/4 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon sugar

1/2 teaspoon salt

1/4 teaspoon baking soda

4 tablespoons unsalted butter, cut into small pieces and chilled

1/2 cup plus 2 tablespoons cold buttermilk

1 tablespoon heavy cream or milk

1 tablespoon freshly grated pecorino cheese

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