Lower calorie sausage gravy and biscuits

Preheat the oven to 450 and put the self-rising flour in a large mixing bowl.

Weigh out the heavy cream and the yogurt and mix them together; pre-mixing the liquid helps the dough come together.

Pour the yogurt and cream mixture into the flour while lightly stirring, then form the dough into a mass by hand without overmixing.

Roll the dough into a rough square about three fourths of an inch high, dusting the surface with flour if it sticks.

Fold the right third to the centre, then the left third, roll out into a square again and repeat once more.

Roll out to roughly a six inch square, cut into four and place on a parchment lined baking sheet, then rub with cream or butter.

Bake 10 to 12 minutes until golden brown.

Loosely mix the ground turkey with the salt, grated garlic, red pepper flake, ground sage, black pepper and maple syrup by hand.

Set a cast iron over medium heat, add half the loose sausage and break it up while cooking, about five minutes, until no pink remains.

Whisk the xanthan gum into the milk until evenly dispersed and the liquid has thickened a bit.

Pour half the milk over the sausage, bring to a simmer and let it thicken, then add the rest and stir until slightly reduced to the consistency you want; add more milk or xanthan gum to dial it in.

Season with salt and at least 30 cranks of fresh cracked pepper; no roux required.

Pour the gravy over the biscuits whole or open faced, with a fresh garnish if you want.