Preheat the oven to 425F

Cover a baking sheet with a piece of parchment paper

Make the biscuits: sift the flour, baking powder, and salt together into a large bowl

Using two knives or a pastry blender, cut in the butter until the texture rangers from cornmeal to the size of small peas

(These two steps can be done quickly in a food processor

) Using a fork, gradually mix in the yogurt, then the milk, until the dough is quite soft and somewhat sticky

Work quickly without overworking the dough

Turn it out onto a lightly floured surface and knead it briefly, just long enough to get it to hold together

Roll it out so it is about 1 1/4 inches thick, and cut it into 2 i3

While the biscuits are baking, prepare the sausages: place all the sausage ingredients in a large bowl and mix thoroughly, using your fingers

To test the seasoning, fry a tiny patty and taste; adjust if necessary

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

Transfer the sausage patties to a warmed platter and keep warm

Make the gravy: Add enough of the butter to the skillet so the bottom is covered with 1/8 inch of fat

Stir, scraping up the browned bits from the bottom of the skillet

Reduce the heat to medium and add the flour slowly, stirring until it has absorbed the butter

Cook, stirring constantly, until it turns golden brown, at least 2 minutes

Then slowly pour in the milk, stirring constantly, and cook until the gravy thickens to the consistency of very heavy cream