In a large bowl add the turkey and all of the seasonings and brown sugar. Mix thoroughly to incorporate into the meat.

In a large skillet over medium high heat, add 1 tbsp of oil and add in the turkey. Brown it on both sides and cook it until no pink color remains.

Break up the sausage into small pieces and remove from the pan to set aside until you are ready for it later.

While the sausage is cooking, wash and cut your peppers and onions. Cut them all into a small dice.

Once the sausage has finished cooking, remove it from the pan and add in 1 tbsp of oil. Toss in the peppers and onions and season lightly with salt.

Cook the vegetables until they release most of their water and they begin to soften and brown slightly.

Once the peppers and onions are ready, you can add in the turkey sausage, turn off the heat, and mix everything together. Make sure you chop up the sausage into small pieces.

Allow this mixture to cool slightly before adding it into your biscuit dough.

In a large bowl, mix all of the dry ingredients together. Add the oat flour, parsley, garlic powder, baking soda, and salt.

In a separate bowl, mix together all of the wet ingredients. Add in the eggs, shredded cheese, and Greek yogurt.

Dump the wet ingredients into the dry bowl and mix together. When most of the flour has been mixed in, you can dump in the sausage and peppers and continue mixing until everything is well incorporated.

To form the biscuits, use a 1oz (30g) sized cookie scoop. Scoop the biscuits onto the sheet pans and give them about 2 inches of space between them.

Bake at 375℉ (190℃) for 15-17 minutes or until the tops begin to turn golden brown.

Allow the biscuits to cool on the counter.

Consolidate all of the biscuits onto one tray and move them into the freezer. Freeze the biscuits uncovered until they are frozen solid.

Once frozen solid, move the biscuits into a Fresh and Save bag or container, remove the air, and store in the freezer.

The biscuits can be reheated in the microwave, air fryer, or oven.