In a medium-sized mixing bowl, combine the flour, baking powder, baking soda, salt, and.
Add the butter and work into flour until the mixture is crumbly.
Add the sausage and cheese, and mix to distribute.
Stir in the yogurt, buttermilk, or sour cream.
Mix just till everything is evenly moistened.
Transfer the dough to a piece of parchment or a lightly floured work surface.
Pat or roll it into an 8" x 10" rectangle about 3/4" thick.
Cut the dough into twenty 2" squares.
If you've been working on parchment, simply lift the parchment onto a baking sheet. Separate the biscuits so there's about 1" between them.
If the biscuits aren't on parchment, space them on a lightly greased baking sheet, leaving about 1" between them.
Bake the biscuits for 20 to 25 minutes, or until they're a medium- to deep-golden brown.
Remove from the oven, and cool on a rack briefly. Serve warm.
Note: Great candidate for freezing. Make biscuits, shape, and place on a pan. Freeze, then transfer to a plastic ziplock bag to store. When you're ready to bake, remove them from the freezer, thaw and bake as directed above.