Taste of Home
Makeover Biscuits & Gravy
TOTAL TIME: Prep: 25 min. Cook: 20 min.
YIELD: 6 servings.
We lightened up biscuits and gravy to curb our guilt for eating them the day after having pancakes. Here’s a terrific homemade recipe for brunch guests. —Ian Cliffe, Milwaukee, Wisconsin
Ingredients
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1-1/3 cups all-purpose flour
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2/3 cup whole wheat flour
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2 teaspoons baking powder
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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3 tablespoons cold butter
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1 cup buttermilk
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GRAVY:
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1 teaspoon olive oil
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1/2 pound bulk chicken sausage
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1 medium onion, finely chopped
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1 garlic clove, minced
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1 teaspoon minced fresh thyme
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1/8 to 1/4 teaspoon crushed red pepper flakes
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1/8 teaspoon pepper
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2 cups reduced-sodium chicken broth
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2 tablespoons all-purpose flour
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1/2 cup 2% milk
Directions
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1.
Preheat oven to 425°. In a large bowl, whisk flours, baking powder, baking soda and salt. Cut in butter until crumbly. Add buttermilk; stir just until moistened.
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2.
Turn onto a lightly floured surface; knead gently 8-10 times. Pat dough into a 7x5-in. rectangle (about 1 in. thick); cut into six pieces. Place 2 in. apart on a parchment-lined baking sheet. Bake 8-12 minutes or until golden brown.
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3.
Meanwhile, in a large skillet, heat oil over medium heat. Add sausage and onion; cook 4-6 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles. Add garlic, thyme, pepper flakes and pepper; cook 30 seconds longer.
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4.
Add broth to pan. In a small bowl, mix flour and milk until smooth; stir into sausage mixture. Return to a boil, stirring constantly; cook and stir 10-12 minutes or until thickened.
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5.
Split biscuits in half; serve warm with gravy.
Nutrition Facts
1 biscuit with 1/3 cup gravy: 308 calories, 10g fat (5g saturated fat), 48mg cholesterol, 854mg sodium, 40g carbohydrate (6g sugars, 3g fiber), 15g protein. Diabetic Exchanges: 2-1/2 starch, 1-1/2 fat, 1 lean meat.
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