Ingredients :

• Sage herb turkey sausage — This gives the sauce all its personality. Look for turkey sausage meat already seasoned with sage—some organic stores or deli counters offer it. If you only find plain turkey meat, simply add 1 teaspoon of dried sage to the pan. The smell it releases while cooking is exactly what we’re looking for.
• Cold butter (for the biscuits) — It must come out of the fridge at the precise moment you use it. Cold cubes, while melting in the oven, create tiny steam pockets in the dough. This simple mechanism gives the biscuits their flaky texture. Keep it in the refrigerator until the last second.
• Aged Cheddar — Forget mild individual cheddar slices. Get an extra-mature cheddar or one aged at least 12 months—it melts without releasing oil and its flavor stands up to the creamy sauce instead of getting lost in it.
• Whole milk — For both the sauce and the biscuits. Semi-skimmed gives an okay sauce. Whole milk gives a sauce you’ll finish with a spoon. The difference is real and measurable.