Preheat the oven to 450 degrees Fahrenheit.

In a large mixing bowl, add 150 grams of self-rising flour.

Weigh out 75 grams of heavy cream and 75 grams of non-fat plain yogurt and mix them together.

While lightly stirring the flour, pour in the yogurt and cream mixture.

Once the dough starts to clump together, use your hands to form it into a mass, being careful not to overmix.

Turn the dough out onto the counter.

Option 1: Make drop biscuits by scooping the dough.

Option 2: Roll the dough out to about three-fourths of an inch high, fold the right third over to the center, then the left third over to the center, and roll it out again into a square. Repeat this folding process one more time. Finally, roll the dough out one last time into roughly a six-inch square.

Cut the biscuits into four and place them onto a parchment-lined baking sheet.

Rub the biscuits with cream or butter.

Bake for 10 to 12 minutes until golden brown.

Prepare the sausage by adding 454 grams of lean ground turkey, 7 grams of salt, 1 grated clove of garlic, 1 spoon of red pepper flake, 1 spoon of ground sage, about 20 cranks of black pepper, and 2 spoonfuls of maple syrup to a bowl.

Loosely mix the sausage ingredients to combine.

Set a cast iron over medium heat and add the loose sausage, breaking it up while cooking until no pink remains (about 5 minutes).

In a separate bowl, add 1 cup (240 milliliters) of milk and whisk in 1 gram of xanthan gum until evenly dispersed and the liquid has started to thicken.

While gently moving the cooked sausage around, slowly pour in half of the thickened milk mixture.

Let it come to a simmer and thicken before pouring in the rest of the milk.

Stir until the gravy has slightly reduced to your desired consistency.

Taste and season with salt and a lot of fresh cracked pepper.

Assemble by pouring the sausage gravy over the biscuits.