I have been thinking about making savory biscuits by mixing meat, cheese, onions, etc. into the biscuit dough.  I have noticed that it is much easier to incorporate such ingredients in low gluten biscuit dough than in high gluten bread dough.  This version is  Buttermilk Biscuits for Two plus 5 oz. of Taylor pork roll, and a quarter of an onion.  The pork roll and the onion were cut into small pieces and sautéed in a pan to soften the onions and render some of the fat of the pork roll.  They were then cooled to room temperature, and added to the biscuit dough after the butter but before the buttermilk.  They were then shaped into balls and baked about 15 minutes.