Biscuits & Gravy with Turkey Sausage

In a large bowl, whisk together 2½ cups all purpose flour, 1¼ tsp baking powder, ¼ tsp baking soda, 1¼ tsp salt, and 1 tsp sugar. Add butter and toss to coat in flour. Smash butter pieces flat with your fingers, working into the flour until pea-sized.

Add 1½ cups chilled buttermilk, stirring to combine. Transfer mixture to a greased Suvie pan, pressing into an even layer. Place pan in the fridge while preparing the gravy.

In a small bowl, stir together baking soda, 1 tsp salt, ½ tsp ground black pepper, sage, thyme, brown sugar, red pepper flakes, garlic and fennel. Place ground turkey in a large bowl, sprinkle spice mixture over the turkey and work it in with your hands until combined.

Heat 1 tbsp olive oil in a medium nonstick skillet until shimmering. Add the turkey and cook, breaking it up with a wooden spoon into small pieces until no longer pink, about 5 minutes. Transfer to a Suvie pan.

In a medium bowl, whisk together cornstarch and ½ cup whole milk until dissolved. Add remaining 2 cups milk. Whisk egg yolks into milk mixture and then pour over the sausage. Load pan into the bottom zone of Suvie.

Bake both zones at 350°F for 40 minutes.

Remove pans from Suvie, stir gravy vigorously to reincorporate, scraping the corners of the pan. Remove biscuits from pan and cut into squares. Divide biscuits between plates, spoon gravy over and serve.