Scallion biscuits with lap cheong gravy.

INGREDIENTS

for the biscuits:

2 cups

all-purpose or White Lily flour (or 1 cup cake flour and 1 cup all-purpose)

1 tbsp

baking powder

1 tsp

salt

1/4 cup

finely diced scallions, patted dry (plus extra if desired)

1/2 stick

butter, frozen or nearly frozen (or up to 3/4 stick, see Notes below)

1/2 cup

Greek yogurt

1/2 cup

milk (see Notes below for substitutions)

1 tsp

sesame oil, for brushing (optional)

for the gravy:

links (6 oz) lap cheong sausage, diced

2 tbsp

all-purpose flour (or about as much flour as fat rendered by the sausage)

1 1/2 cups

milk

salt and ground black pepper,