Just as a parent is pleased with the efforts of his little child to please him, though it be only by picking a daisy or walking across a room, so is our Father in heaven pleased with the poor performances of His believing children. He looks at the motive, principle, and intention of their actions, and not merely at their quantity and quality. He regards them as members of His own dear Son, and for His sake, wherever there is a single eye, He is well-pleased.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Dairy, Meats		Breads	4	Servings

INGREDIENTS

1 3/4	c	Unbleached all-purpose flour
2	ts	Baking powder
1	ts	Salt
4	tb	(1/2 stick) unsalted butter, chilled
1/3	c	Plain yogurt
1/2	c	(+2 Tbsp) milk !!!-FOR THE SAUSAGES-!!!-
1 1/2	lb	Pork sausage
1 1/2	tb	Minced fresh sage leaves, or 1 t. dried
1/4	ts	Salt
		Freshly ground black pepper
1/2	ts	Paprika
1/4	ts	Ground allspice !!!-FOR THE GRAVY-!!!-
3	ts	3 tsp
		Unsalted butter, or as needed
3	tb	All-purpose flour
2 1/4	c	Milk
		Salt and freshly ground black pepper !!!-GARNISH WITH-!!!-
2	ts	Fresh sage leaves

INSTRUCTIONS

1.  Preheat the oven to 425F.  Cover a baking sheet with a piece of
parchment paper.
2.  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 inch rounds. (You will have 10 biscuits.) 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.
3.  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.
4.  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.
5.  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. Season to taste with salt and a
generous amount of black pepper.
6.  To serve, split two biscuits in half.  Place the bottom halves on a
warm plate, top them with sausage patties, and pour a generous amount of
gravy over the sausage. Mince the fresh sage and sprinkle some over the
sausage and gravy.  Set the biscuit tops at an angle, partially covering
the sausages and serve immediately.
4 servings (with extra biscuits).
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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