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1
Preheat the oven to 425F (220C).
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2
Cover a baking sheet with a piece of parchment paper.
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3
Make the biscuits: sift the flour, baking powder, and salt together into a large bowl.
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4
Using two knives or a pastry blender, cut in the butter until the texture ranges from cornmeal to the size of small peas.
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5
(These two steps can be done quickly in a food processor.)
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6
Using a fork, gradually mix in the yogurt, then the milk, until the dough is quite soft and somewhat sticky.
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7
Work quickly without overworking the dough.
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8
Turn it out onto a lightly floured surface and knead it briefly, just long enough to get it to hold together.
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9
Roll it out so it is about 1 1/4 inches thick, and cut it into 2 inch rounds.
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10
(You will have 10 biscuits.)
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11
Arrange the rounds on the prepared baking sheet, and bake in the center of the oven until they are deep golden, puffed and cooked through, 18 to 20 minutes.
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12
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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13
To test the seasoning, fry a tiny patty and taste; adjust if necessary.
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14
Place the patties in a large heavy or nonstick skillet over medium-high heat, and cook until they are crisp and brown on the outside and cooked through inside, about 8 minutes per side.
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15
Transfer the sausage patties to a warmed platter and keep warm.
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16
Make the gravy: Add enough of the butter to the skillet so the bottom is covered with 18 inch of fat.
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17
Stir, scraping up the browned bits from the bottom of the skillet.
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18
Reduce the heat to medium and add the flour slowly, stirring until it has absorbed the butter.
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19
Cook, stirring constantly, until it turns golden brown, at least 2 minutes.
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20
Then slowly pour in the milk, stirring constantly and cook until the gravy thickens to the consistency of very heavy cream.
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21
Season to taste with salt and a generous amount of black pepper.
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22
To serve, split two biscuits in half.
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23
Place the bottom halves on a warm plate, top them with sausage patties, and pour a generous amount of gravy over the sausage.
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24
Mince the fresh sage and sprinkle some over the sausage and gravy.
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25
Set the biscuit tops at an angle, partially covering the sausages and serve immediately.
