Joe Lingeman for The New York Times. This is not the traditional way to make biscuits, but best biscuits and gravy may become your new technique. Instead of preparing individual drop biscuits, a sturdy dough is spread out into a baking dish over a bed of melted butter.
Prepare the biscuits: In a medium bowl, using a wooden spoon, stir together flour, sugar, baking powder and salt. Mix together buttermilk and yogurt, add to the dry ingredients and stir to combine. Pour melted butter into an 8-inch glass baking dish and place dough on top of melted butter. Using your hands, spread dough evenly across the dish until it touches the sides. If the dough starts to stick to your fingers, use a little butter on your fingertips to keep it from sticking. Run a knife through the dough to score 9 equal squares.
Bake until golden brown at the bottom, 20 to 25 minutes. Brush with more butter on top and set aside. While the biscuits bake, make the sausage gravy: Heat a large, deep skillet over medium heat. Add the sausage and cook until browned, about 10 minutes, stirring and breaking up any large pieces with a wooden spoon or spatula. Add the onion to the skillet and cook for 5 minutes, stirring occasionally. Add garlic and cook until fragrant, about 30 seconds. Stir the flour into the sausage mixture and cook for 1 minute, stirring constantly, until it blends into the sausage fat.