Biscuits and Gravy

Step 1

Heat oven to 450 degrees.

Step 2

Prepare the biscuits: In a medium bowl, using a wooden spoon, stir together flour, sugar, baking powder and salt. Mix together buttermilk and yogurt, add to the dry ingredients and stir to combine.

Step 3

Pour melted butter into an 8-inch glass baking dish and place dough on top of melted butter. Using your hands, spread dough evenly across the dish until it touches the sides. (If the dough starts to stick to your fingers, use a little butter on your fingertips to keep it from sticking.)

Step 4

Run a knife through the dough to score 9 equal squares. Bake until golden brown at the bottom, 20 to 25 minutes. Brush with more butter on top and set aside.

Step 5

While the biscuits bake, make the sausage gravy: Heat a large, deep skillet over medium heat. Add the sausage and cook until browned, about 10 minutes, stirring and breaking up any large pieces with a wooden spoon or spatula.

Step 6

Add the onion to the skillet and cook for 5 minutes, stirring occasionally. Add garlic and cook until fragrant, about 30 seconds.

Step 7

Stir the flour into the sausage mixture and cook for 1 minute, stirring constantly, until it blends into the sausage fat. (You want to make sure it’s cooked enough that the flour taste goes away, but not so cooked that it’s toasted.)

Step 8

Slowly add the chicken stock and bay leaf, stirring the sausage mixture until combined. Continue cooking for about 3 to 4 minutes, stirring frequently.

Step 9

Add the milk and continue stirring. When the gravy begins to simmer, lower the heat to medium-low and cook for 7 minutes, stirring often, until thickened.

Step 10

Add black pepper, paprika, cayenne and nutmeg (if using); stir to mix well. Add parsley and sage. Remove the bay leaf. Taste and adjust seasoning.

Step 11

Remove the cooked biscuits by cutting them along the scoring lines and using a spatula to pop them out. Slice the biscuits to split them horizontally, then serve the sausage gravy over the open halves.