In a skillet over medium-high heat, brown the ground sausage, breaking it up as it cooks for about 5-6 minutes until crumbly. Drain excess fat, keeping some for flavor.

Stir in the shredded mozzarella and half of the sharp cheddar until melted. Season with salt and black pepper. Set aside to cool for at least 10 minutes.

In a large bowl, mix the flour, baking powder, baking soda, and salt.

In another bowl, whisk together the Greek yogurt, beaten egg, and melted butter until smooth.

Pour the wet mixture into the dry ingredients. Stir until a shaggy dough forms. Avoid overmixing.

Fold in the remaining sharp cheddar until combined. If the dough is too dry, add water, one tablespoon at a time.

Lightly flour your counter and turn the dough out. Divide into two portions.

Take one portion at a time and flatten it into a rough 1/4-inch rectangle. Spread half the cooled sausage filling on the dough, leaving a 1/2-inch border.

Roll the dough tightly like a log. Slice into 6 equal pieces.

Repeat with the second portion of dough and remaining filling for a total of 12 biscuits.

Place the biscuits seam-side up on a parchment-lined baking sheet. Brush the tops with melted butter.

Bake at 400°F for 18-20 minutes until golden brown on top and slightly darkened on the edges. They should feel firm yet springy when pressed gently.

Let cool for 2-3 minutes before eating.