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1.
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Preheat the oven to 425F.
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Cover a baking sheet with a piece of parchment paper.
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2.
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Make the biscuits: sift the flour, baking pwdr, and salt together into a large bowl.
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Using two knives or possibly a pastry blender, cut in the butter till the texture rangers from cornmeal to the size of small peas.
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(These two steps can be done quickly in a food processor.)
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Using a fork, gradually fold in the yogurt, then the lowfat milk, till the dough is quite soft and somewhat sticky.
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Work quickly without overworking the dough.
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Turn it out onto a lightly floured surface and knead it briefly, just long sufficient to get it to hold together.
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Roll it out so it is about 1 1/4 inches thick, and cut it into 2 inch rounds.
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(You will have 10 biscuits.)
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Arrange the rounds on the prepared baking sheet, and bake in the center of the oven till they are deep golden brown, puffed and cooked through, 18 to 20 min.
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3.
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While the biscuits are baking, prepare the sausages: place all the sausage ingredients in a large bowl and mix thoroughly, using your fingers.
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To test the seasoning, fry a tiny patty and taste; adjust if necessary.
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4.
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Place the patties in a large heavy or possibly nonstick skillet over medium-high heat, and cook till they are crisp and brown on the outside and cooked through inside, about 8 min per side.
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Transfer the sausage patties to a warmed platter and keep hot.
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5.
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Make the gravy: Add in sufficient of the butter to the skillet so the bottom is covered with 1/8 inch of fat.
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Stir, scraping up the browned bits from the bottom of the skillet.
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Reduce the heat to medium and add in the flour slowly, stirring till it has absorbed the butter.
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Cook, stirring constantly, till it turns golden, at least 2 min.
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Then slowly pour in the lowfat milk, stirring constantly, and cook till the gravy thickens to the consistency of very heavy cream.
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Season to taste with salt and a generous amount of black pepper.
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6.
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To serve, split two biscuits in half.
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Place the bottom halves on a hot plate, top them with sausage patties, and pour a generous amount of gravy over the sausage.
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Mince the fresh sage and sprinkle some over the sausage and gravy.
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Set the biscuit tops at an angle, partially covering the sausages and serve immediately.
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4 servings (with extra biscuits).
